Lentil and Bulgur Mujadara with Crispy Onions
A Levantine classic of lentils and bulgur simmered with warm spices, piled high with deeply caramelized crispy onions.
Mujadara is proof that humble pantry staples can turn into something people crave. Lentils and bulgur cook together until soft and hearty, seasoned simply with cumin and cinnamon, but the real magic is in the onions — sliced thin and cooked low and slow until they turn deeply golden and almost caramel-sweet, then piled generously on top.
It's a dish found across Levantine kitchens in one form or another, often served as a main on its own with a squeeze of lemon and a bit of fresh parsley.
Between the lentils and bulgur, this dish carries a substantial amount of fiber from two different plant sources, which is a big part of why it's often chosen by people managing cholesterol or looking for a lower-glycemic option than plain white rice. It's entirely plant-based and keeps well for a few days in the fridge, making it a solid one to cook once and eat from twice.
Ingredients
- 1 cup dry green or brown lentils
- 3/4 cup dry coarse bulgur
- 3 large yellow onions — thinly sliced
- 4 tbsp olive oil — divided
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 3 cups low-sodium vegetable broth — or water
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley — chopped
- 1 lemon — cut into wedges
These ingredients are standard at most major European supermarkets.
Instructions
- 1In a pot, cover lentils with water and simmer 15 minutes until just tender but not mushy. Drain and set aside.
- 2Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, 25-30 minutes until deeply caramelized and crisp at the edges.
- 3Meanwhile, heat remaining 2 tablespoons olive oil in a pot over medium heat. Add cumin and cinnamon, toasting a few seconds.
- 4Add cooked lentils, bulgur, and broth. Bring to a boil, then reduce heat, cover, and simmer 12-15 minutes until bulgur is tender and liquid is absorbed.
- 5Season with salt and pepper and fluff with a fork.
- 6Spoon onto a platter, top generously with the crispy onions, and finish with parsley and lemon wedges.