Bulgur mujadara (lentils and bulgur)
Make your wallet and your taste buds happy with this hearty and flavorful bulgur mujadara. Enjoy a delicious Middle Eastern meal on a budget that's full of nutrition and flavor.
Servings: 6
Calories: 297kcal
Equipment
Ingredients
- 1 cup green lentils
- 1 cup coarse bulgur
- 4 cups water (divided)
- 1/4 cup extra virgin olive oil (divided)
- 2 yellow onions diced (about 4 cups)
- 1 yellow onion sliced thin (about 2 cups)
- 1/2 tsp kosher salt
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
Instructions
- Heat 3 tbsp olive oil in a sauté pan over medium high heat. Add chopped onions. Cook for 40 minutes, stirring frequently, until deeply browned.
- While the onions are browning, rinse lentils and place in a saucepan with 2 cups of water. Bring to a boil, reduce and simmer 10 minutes. Drain.
- In a large skillet, heat 1 tbsp olive oil on medium high. Add sliced onion. Carefully adjust the heat up to create a nice sizzle, stirring constantly to make sure you don't burn the onion. Adjust the heat down if they seem to brown too fast. It should take about 15 minutes to get them crisped and browned. Remove to a plate lined with a paper towel.
- Once the chopped onions have reached their deep brown color, add 2 cups of water and bring to a boil.
- Add lentils, bulgur, salt and spices. Cover and bring back to a boil.
- Lower the heat to a simmer. Cook 15 minutes until all liquid has been absorbed and the bulgur and lentils are cooked. If the mixture looks too dry as it cooks, add a few tablespoons of water.
- Taste and adjust seasonings if needed. Serve the lentil and bulgur mix topped with crispy onions.
Nutrition
Calories: 297kcal | Total Carbohydrate: 43g | Protein: 12g | Total Fat: 10g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 494mg | Dietary Fiber: 15g | Total Sugars: 3g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg