Lebanese mujadara is a classic Middle Eastern vegetarian dish that is both healthy and simple to make. With just a few basic ingredients, it comes together beautifully, offering a rich and satisfying flavor. The main ingredients—lentils and onions—are the heart of this dish, providing both nutrition and depth. While some people make mujadara with bulgur, others prefer rice. Both versions are delicious, but I personally love mine with bulgur because it’s not only tastier but also healthier than rice.
There are many ways to prepare mujadara, but I prefer mine creamy and moist rather than dry. If you try my method, I’m sure you’ll love it! No matter which grain you choose—bulgur or rice—the cooking process remains the same. However, one thing you absolutely cannot skip is the caramelized onions on top. They take the dish to the next level, adding a deep, sweet-savory flavor that perfectly balances the earthy lentils.
To complete the meal, serve Lebanese mujadara with a side of fresh cabbage salad. The crisp, tangy salad pairs beautifully with the warm, comforting lentils, creating the perfect combination of healthy and delicious. Whether you’re looking for a hearty main course or a nutritious side dish, mujadara is a fantastic choice that will leave you satisfied every time!
Is Lebanese mujadara nutritious?
Mujadara is a nutritious dish for several reasons:
Rich in Protein and Fiber: Lentils provide plant-based protein and a high amount of fiber, supporting digestion, stabilizing blood sugar, and promoting heart health.
Low in Unhealthy Fats: When prepared with olive oil in moderation, mujadara offers healthy fats that contribute to overall cardiovascular well-being.
Whole Grains: Whether you use bulgur wheat or rice, these whole grains offer complex carbohydrates, which provide lasting energy and help keep you full longer.
Antioxidant Benefits: Onions are a good source of antioxidants and beneficial compounds that can aid in reducing inflammation and supporting immune function.
Balanced and Satisfying: The combination of lentils, grains, and caramelized onions creates a filling, balanced meal that is both delicious and nutrient-dense.
Overall, mujadara is a healthy, wholesome choice for those looking to enjoy a flavorful, vegetarian meal.
Lebanese mujadara ingredients
Lentils are the star of the dish, providing a hearty, earthy base packed with protein and fiber. They give mujadara its signature texture and are essential for creating the creamy consistency that makes this dish so comforting.
Onions add incredible depth of flavor. First, they are cooked until soft and translucent, infusing the lentils with a subtle sweetness. Then, caramelized onions are added on top, creating a rich, golden layer that enhances both the taste and presentation.
Bulgur wheat is my preferred grain for mujadara. It has a slightly nutty flavor and a tender, chewy texture that complements the lentils perfectly. While some people use rice instead, bulgur is a healthier option that adds extra fiber and nutrients.
Water is crucial for cooking the lentils and bulgur, helping them soften and blend together into a smooth, creamy consistency.
Olive oil brings everything together, adding a rich, silky texture and enhancing the flavors of the onions and lentils.
Salt and black pepper are the simple yet essential seasonings that highlight the natural flavors of the ingredients without overpowering them.
Bay leaf adds a subtle depth of flavor, infusing the dish with a mild herbal aroma that complements the earthiness of the lentils.
How to make Lebanese mujadara
Step 1: Prepare the Lentils
Sort through the lentils to remove any bad ones, then rinse them thoroughly under running water.
Drain and set them aside.
Step 2: Chop the Onions
Finely chop one onion for cooking with the lentils.
Slice the remaining onions into thin strips for caramelizing later.
Step 3: Cook the Lentils
Heat olive oil in a pot over medium heat.
Sauté the chopped onion until soft.
Add lentils, water, salt, black pepper, and a bay leaf.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Check if the lentils are tender; cook longer if needed.
Step 4: Add the Bulgur (or Rice)
Rinse and drain the bulgur (or rice).
Stir it into the cooked lentils.
Cover and cook for 10–15 minutes until tender.
Adjust water or heat as needed for the right consistency.
Step 5: Caramelize the Onions
While the lentils and bulgur are cooking, heat olive oil in a separate pan over medium heat.
Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized. This process takes about 15–20 minutes.
Once done, set them aside.
Step 6: Assemble and Serve
Once the mujadara is ready, remove the bay leaf and give it a final stir.
Transfer to a serving dish and top with the caramelized onions.
Serve warm with a side of cabbage salad, yogurt, or a squeeze of lemon for extra freshness.
Different methods for cooking onion for topping
Method 1: Deep Frying
Cut the onions into thin strips. Heat oil in a deep pan until it reaches the proper frying temperature. Add the onion strips and fry them until they turn extra crispy and golden. Drain on paper towels before serving.
Method 2: Sautéing in Olive Oil
Cut the onions into thin strips. Heat olive oil in a pan over medium heat. Add the onion strips and cook them until they caramelize. The onions become crispy on the edges yet remain tender, absorbing the flavor of the olive oil.
Method 3: Microwaving
Cut the onions into thin strips. Spread the slices evenly on parchment paper on a microwave-safe plate. Microwave the onions for about 10 minutes. Every two minutes, pause and stir to ensure even cooking and to prevent burning. The result is crispy, golden onion strips.
How to store mujadara
Refrigerating:
Let the mujadara cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. When reheating, add a splash of water to help restore its texture.
Freezing:
If you want to store mujadara for a longer period, let it cool completely. Then, place it in a freezer-safe container or bag and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave with a bit of water.
Frequently asked questions
1. Can I use rice instead of bulgur?
Yes! Mujadara can be made with either bulgur or rice. Both versions follow the same cooking method.
2. What type of lentils should I use?
Brown or green lentils work best because they hold their shape while becoming soft and creamy. Avoid red lentils, as they break down too much.
3. How do I get perfectly caramelized onions?
Cook sliced onions slowly over medium heat with olive oil, stirring occasionally. It takes about 15–20 minutes to achieve a deep golden brown color.
4. Can I make mujadara in advance?
Yes! Mujadara stores well in the fridge for up to 4 days. Reheat with a little water to restore its texture.
5. Is mujadara gluten-free?
If made with rice, yes! Bulgur contains gluten, so use rice for a gluten-free version.
6. What should I serve with mujadara?
It pairs well with cabbage salad, yogurt, or a side of pickles for extra flavor.
7. Why is my mujadara too dry or too wet?
If it’s too dry, add a bit of water. If it’s too wet, cook uncovered on medium heat for a few minutes to evaporate excess liquid.
Tips and Tricks
Clean the Lentils: Always sort through and rinse the lentils to remove any debris or broken pieces.
Perfect the Onions: Sauté the onions slowly until they’re soft and translucent for the base, and caramelize extra strips for topping.
Adjust Consistency: Add water gradually to achieve your desired texture—more liquid for a creamier dish, less for a firmer one.
Choose Your Grain: Experiment with bulgur or rice to find the flavor and texture you prefer.
Let It Rest: Allow the dish to rest briefly after cooking so the flavors meld together.Pair Well: Serve with a fresh salad or a squeeze of lemon to brighten the rich flavors.
More vegetarian recipes
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Lebanese Mujadara
Ingredients
- 2 cups lentils
- 1 large onion finely chopped
- 1/2 cup coarse bulgur wheat
- 6 cups water
- 3 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Caramelized crispy Onions:
- 4 tbsp olive oil
- 2 large onions sliced into thin strips
Instructions
- Sort through the lentils to remove any bad ones, then rinse and drain. Set aside.
- Finely chop one onion and slice the other two into thin strips. Set aside.
- In a pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent.
- Add the washed lentils, water, salt, black pepper, and bay leaf. Stir well. Once the mixture starts bubbling, reduce the heat to low, cover, and cook for 30 minutes. Check if the lentils are soft—if not, cover and cook longer as needed.
- Once the lentils are fully cooked, rinse the coarse bulgur wheat and drain. Add it to the pot, stir, and cover again. Cook for another 10–15 minutes.
- If the mixture is too dry when adding the bulgur, add a little water. If it’s too liquidy at the end, increase the heat and cook for a few more minutes until you reach your preferred consistency. I like mine slightly soupy rather than too dry.
Caramelizedcrispy Onions:
- 1: In a pan, heat olive oil. Once hot, add the onions and cook until caramelized and crispy.
- 2: Top the mujadara with the caramelized onions and enjoy!
Notes
- Clean the Lentils: Always sort through and rinse the lentils to remove any debris or broken pieces.
- Perfect the Onions: Sauté the onions slowly until they’re soft and translucent for the base, and caramelize extra strips for topping.
- Adjust Consistency: Add water gradually to achieve your desired texture—more liquid for a creamier dish, less for a firmer one.
- Choose Your Grain: Experiment with bulgur or rice to find the flavor and texture you prefer.
- Let It Rest: Allow the dish to rest briefly after cooking so the flavors meld together.
- Pair Well: Serve with a fresh salad or a squeeze of lemon to brighten the rich flavors.