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Mujaddara with yogurt, served with roasted onions
Spiced bulgur and lentils served with yogurt

Mujaddara with Caramelized Onions & Yogurt

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
An old Arab saying goes, 'A hungry man would sell his soul for a plate of Mujaddara.' This lentil and bulgur pilaf is a celebration of simplicity: two humble ingredients elevated to royalty by heaps of dark, caramelized onions. The cool creaminess of yogurt is an essential accompaniment, balancing the sweetness of the onions and the earthy cumin.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Heavy-bottomed pot (for frying onions)
  • Sieve

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Rinse the lentils and boil them in plenty of water. Cook for about 15 minutes until half-tender (al dente). Do not overcook, as they will cook further with the bulgur!

Tip: Par-boiling is necessary because lentils take longer to cook than bulgur.
2 ✓

Meanwhile, slice the onions into half-moons. Heat the oil in a pot and sauté the onions over medium heat patiently until deep dark brown and caramelized (approx. 15-20 minutes).

Tip: The caramelization of the onion sugars gives the dish its base flavor. If only translucent, the dish will be bland.
3 ✓

Remove half of the onions for garnish. To the remaining onions, add crushed garlic and spices (caraway, cumin) and sauté for 1 minute.

Tip: Spices release their full aroma when bloomed in fat.
4 ✓

Add the bulgur and the drained, par-boiled lentils to the pot. Pour in enough hot water to cover by about 1/2 inch (1.5 cm). Season with salt and pepper.

Tip: Using hot water helps the bulgur start cooking immediately without getting soggy.
5 ✓

Cook covered on low heat for 15 minutes until the water is absorbed. Remove from heat, place a kitchen towel under the lid, and let rest for 10 minutes.

Tip: Resting in steam makes the bulgur fluffy.
6 ✓

Serve topped with the reserved fried onions, drizzle with lemon juice, and offer cold yogurt on the side.

Recipe FAQ

Can I use rice instead of bulgur?
Traditionally it's made with rice too, but cooking times vary. Basmati rice takes about the same time to cook as par-boiled lentils.

Ingredients

  • 1 cup Coarse Bulgur
  • 3/4 cup Brown or Green Lentils
  • 3 large Onions
  • 3 tbsp Olive Oil
  • 2 cloves Garlic
  • 1 tsp Ground Caraway (or Cumin)
  • 1 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Lemon Juice
  • 1 cup Plain Yogurt