Mujaddarat Bulgur (Vegan Lentil Pilaf)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
4 people
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Calories
494 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Mujaddarat Bulgur (Vegan Lentil Pilaf)
Description
This Mujaddarat Bulgur recipe begins with slowly caramelizing thinly sliced yellow onions in vegetable oil, creating a deep golden-brown foundation of flavor. Half of the caramelized onions are set aside as a topping while the remainder cooks with rinsed brown lentils in water with a vegetable or chicken stock cube. A spice blend of cumin, salt, black pepper, coriander, and turmeric infuses the cooking liquid along with whole garlic cloves, enhancing the aromatic profile.
After simmering the lentils until tender but still slightly firm, rinsed coarse bulgur wheat is added atop the cooked lentils, absorbing remaining moisture to cook through and unify the dish. The finished pilaf is served warm, traditionally garnished with the reserved caramelized onions for added sweetness and texture contrast.
Mujaddarat Bulgur fits well as a main or side dish in vegan or vegetarian meals, offering a combination of earthy, spiced flavors and balanced textures that come from the caramelized onions and layered grains and legumes.
Tips include soaking lentils beforehand to shorten cooking time, storing leftovers in the fridge for up to four days with extra onions on top, and freezing for up to three months. Reheating gently with added water helps restore texture, and note that bulgur contains gluten, though this recipe is vegan.
Ingredients
- 1/3 cup vegetable oil
- 2 large yellow onion thinly sliced
- 1 cup brown lentils rinsed and cleaned
- 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 garlic cloves peeled, whole
- 1 cup bulgur wheat rinsed, coarse
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
- Store leftovers in a sealed container in the fridge for up to 4 days; keep extra caramelized onions separately to top servings.
- Freeze the pilaf for up to 3 months; reheat gently on the stove with a splash of water to restore moisture.
- Soak lentils in hot water for 30 minutes to reduce cooking time if desired.
- Caramelize onions thoroughly to a deep golden brown for best flavor depth.
- Note that bulgur contains gluten; this recipe is vegan but not gluten free.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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