Description
Bulgur Mujadara is a hearty and wholesome Middle Eastern dish combining protein-rich lentils and nutty bulgur wheat, seasoned with cumin and topped with sweet, caramelized onions. This vegan and gluten-friendly meal offers a comforting blend of textures and flavors, perfect for a nutritious family dinner or meal prep.
Ingredients
Scale
Lentils and Bulgur
- 2 cups (420 g) brown lentils, small variety preferred
- 5 cups (1200 ml) water
- 1 ½ cups (250 g) coarse bulgur, brown or white, preferably #2
- 3 teaspoons ground cumin
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
Caramelized Onions
- ½ cup (120 ml) olive oil, extra virgin preferred (light can be used)
- 16 ounces (450 g) yellow onion, sliced or diced
Instructions
- Prepare the Lentils: Wash and rinse the lentils and bulgur thoroughly to remove any dust and impurities, ensuring a clean base for cooking.
- Cook the Lentils: In a large pot or Dutch oven over medium-high heat, combine the rinsed lentils with water and bring to a boil. Reduce heat to low, cover with a lid, and simmer for about 10 minutes until the lentils are nearly cooked but not fully soft.
- Add Bulgur and Seasonings: Stir the rinsed bulgur into the pot with the lentils. Add the ground cumin, salt, and black pepper, mixing well to distribute the flavors evenly.
- Cook Mixture: Bring the combined mixture back to a boil, then cover the pot, reduce heat to medium-low, and cook for 15 minutes or until the bulgur absorbs all the water and softens perfectly.
- Let it Rest: Remove the pot from heat and keep it covered to let the mujadara sit for 10 minutes. This allows the grains to finish absorbing moisture and settle.
- Caramelize the Onions: Meanwhile, heat olive oil in a skillet over medium heat. Add the sliced or diced onions and cook, stirring regularly, until they turn golden brown and develop a rich caramel flavor. If the skillet is small, do this in two batches to avoid overcrowding.
- Optional Extra Crispiness: For extra crispy onions, sauté additional onions separately, coating them lightly with flour or corn starch before frying to create a crisp texture.
- Combine and Garnish: Stir most of the caramelized onions into the cooked mujadara, reserving some to sprinkle on top as a flavorful garnish.
- Serve: Plate the bulgur mujadara, topping it with the reserved caramelized or crispy onions for a delightful texture contrast and rich taste.
Notes
- Use small brown lentils as they cook evenly and complement the bulgur texture well.
- Ensure onions are cooked slowly for deep caramelization, which adds sweetness and depth.
- The dish can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently.
- You can add fresh herbs like parsley or mint as garnish for an extra fresh note.
- Adjust salt and pepper according to your taste preference.
