Mujaddarat Bulgur (Vegan Lentil Pilaf)

Name: Mujaddarat Bulgur (Vegan Lentil Pilaf)
Prep time: 15 min
Cook time: 40 min
Yield: 4 people
Ingredients: 1/3 cup vegetable oil; 2 large yellow onions, thinly sliced; 1 cup rinsed and cleaned brown lentils; 4.5 cups water, divided; 1 vegetable stock cube; 1.5 tablespoon cumin powder; 1.5 teaspoon salt, plus a little extra pinch for onions; 1/2 teaspoon black pepper; 1/2 teaspoon ground coriander; 1/2 teaspoon Turmeric; 8-10 peeled whole garlic cloves; 1 cup rinsed coarse bulgur

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5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
494 kcal
Course
Main Course
Cuisine
Middle Eastern

Mujaddarat Bulgur (Vegan Lentil Pilaf)

Gavin Ward

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Hearty and healthy Lebanese bulgur lentil pilaf with Middle Eastern spices, topped with caramelized onions.

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Ingredients

Servings

1/3 cup vegetable oil
2 large yellow onions, thinly sliced
1 cup rinsed and cleaned brown lentils
4.5 cups water, divided
1 vegetable stock cube (or chicken if not vegetarian)
1.5 tablespoon cumin powder
1.5 teaspoon salt, plus a little extra pinch for onions
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon Turmeric
8-10 peeled whole garlic cloves
1 cup rinsed coarse bulgur

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Instructions

Heat the vegetable oil together in a large pot over medium high heat. Once hot, add the sliced onions. Add a pinch of salt. Stir every few minutes until onions are deeply brown and evenly caramelized about 10 minutes. Reduce heat slightly if onions are turning too dark before becoming soft. After this time reduce heat to low and let them cook for a further 10 minutes or so, then remove half of the onions to a paper towel lined plate.
Place the rinsed lentils in the saucepan with the remaining half of the onions, and cover with 2.5 cups of water or until lentils are covered.
Add the bouillon cube, cumin, salt, black pepper, ground coriander, and turmeric. Add the peeled garlic cloves, and stir to combine.
Bring to a boil, then cover and reduce heat to medium low, simmering for 25- 30 minutes until lentils are tender with just a little bit of a bite to them. Halfway through simmering time, check the pot and if the water has dried out add a splash more water.
When lentils are done cooking, add in the rinsed bulgur to the lentil water mixture. Add the extra 2 cups of water. Bring to a boil, then cover and cook on low heat for 20 minutes or until bulgur is cooked and water has evaporated.

Notes

Tips and Notes:
Storing leftovers: You can store leftovers for up to 4 days in a tightly covered container in the fridge. I usually have some extra caramelized onions I store too so that I can top leftovers with more onions.
Freezing Mujadara: Although it may become slightly mushy, you can freeze it for up to 3 months. You can then gently reheat on the stove with a splash of water.
If you want the lentils to cook faster, soak the lentils in some hot water for about 30 minutes.
Take the time to really caramelized the onions until they turn a deep golden brown.
This recipe is NOT gluten free, as bulgur is a wheat product. It is vegan however!

Nutrition Information

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Calories 494kcal (25%) Carbohydrates 64g (21%) Protein 18g (36%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 11g Monounsaturated Fat 5g Trans Fat 1g Sodium 186mg (8%) Potassium 764mg (22%) Fiber 23g (92%) Sugar 4g (8%) Vitamin A 53IU (1%) Vitamin C 8mg (9%) Calcium 81mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 494 kcal

% Daily Value*

Calories	494kcal	25%
Carbohydrates	64g	21%
Protein	18g	36%
Fat	20g	31%
Saturated Fat	3g	15%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Sodium	186mg	8%
Potassium	764mg	16%
Fiber	23g	92%
Sugar	4g	8%
Vitamin A	53IU	1%
Vitamin C	8mg	9%
Calcium	81mg	8%
Iron	6mg	33%