This easy-to-make Lebanese Mujadara recipe is incredibly delicious! With just three main ingredients-lentils, bulgur, and caramelized onions-it makes a nutritious and satisfying meal. Serve the Lebanese Mujadara recipe with yogurt or a Lebanese Fattoush salad!
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Mujadara (مجدرة) (pronounced moo-jah-dah-rah) is a Middle Eastern dish made of lentils, rice (or bulgur), and caramelized onions. It is a staple in Levantine cuisine, particularly in Lebanese, Syrian, Palestinian, and Jordanian households.
This Lebanese Mujadara recipe is known for its simple yet rich flavors, often seasoned with cumin, coriander, and other spices. Mujadara is typically served with homemade yogurt or labneh, similar to bulgur pilaf. It is also often served with a salad or pickles (Torshi).
Mujadara is a popular vegetarian and vegan dish, historically considered a meal of the common people due to its affordability and nutritious ingredients.
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🔖 Ingredients & Substitutions
- Onion: You'll need 2 large yellow onions.
- Oil/Butter: Avocado oil or olive oil and unsalted butter. To make this dish vegan-friendly, substitute oil for the butter.
- Lentil: I used brown lentils; however, black lentils can be substituted.
- Bulgur: Bulgur comes in various coarseness, from fine to coarse (numbered 1-4). You'll need coarse bulgur (#4). You can also substitute Jasmine rice or basmati rice.
- Seasoning: I only add salt. However, ground cumin and black pepper are usually added to most Mujadara recipes.
🍚 How to Make Lebanese Mujadara
Step 1: Peel and slice onions in half, then slice into rings. Heat avocado oil in a skillet over medium heat, and fry sliced onions until dark brown and crispy around the edges, about 20-30 minutes.
Step 2: Meanwhile, pick through lentils to remove any grit, then wash in a strainer. Add to a medium-sized pot and cover with 1¼ cups of cold water. Bring to a boil, then simmer, covered, for 15 minutes, or until water is absorbed.
Step 3: Wash bulgur in a strainer, then add it to the lentil, along with salt, butter, and an additional cup of cold water. Cover and simmer for an additional 15 minutes, until the bulgur and lentils are tender. Serve topped with caramelized onions.
🍽 Serving Suggestions
This authentic Mujadara recipe goes great with a simple Arab salad (made with diced tomatoes, cucumbers, and onions). I also like to serve Mujadara as a side with sumac chicken. Another simple yet delicious side would be homemade yogurt or Greek yogurt. And for dessert, keep the Lebanese theme going with this delicious Lebanese molasses cake!
🤷🏻♀️ Recipe FAQs
"Mujadara" is an Arabic word meaning "pockmarked" and refers to the pebbly texture of the lentil used in this dish.
Mujadara has approximately 14 grams of protein per serving and 50 grams of carbs per 1 cup serving (when prepared with a combination of lentils and bulgur). If prepared with lentils and jasmine rice, it has less protein (13 grams) and more carbs (59 grams).
Mujadara is a filling dish that can be enjoyed on its own. However, you can also serve it with a Middle Eastern salad, beef kofta kebabs, chicken kofta kebabs, or zaatar chicken.
👩🏼🍳 Pro Tips
- Don't use orange lentils because they cook too quickly and will end up mushy instead of having an el dente texture.
- Try mixing half of the onions into the Mujadara and serving the rest on top.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
🍲 More Lebanese Recipes
If you enjoy this Lebanese Mujadara recipe, check out these other Lebanese dishes!
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Ingredients
Equipment
Method
- Peel and slice onions in half, then slice into rings. Heat avocado oil in a skillet, over medium heat, and fry sliced onions until dark brown and crispy around the edges, about 20-30 minutes.
- Meanwhile, pick through lentils to remove any grit, then wash in a strainer. Add to a medium-sized pot and cover with 1¼ cups of cold water. Bring to a boil, then simmer, covered, for 15 minutes, or until water is absorbed.
- Wash bulgur in a strainer, then add to the lentil, along with salt, butter, and an additional cup of cold water. Cover and simmer for an additional 15 minutes, until the bulgur and lentils are tender. Serve topped with caramelized onions.
Nutrition
Video
Notes
- Don't use orange lentils because they cook too quickly and will end up mushy instead of having an el dente texture.
- Try mixing half of the onions into the Mujadara and serving the rest on top.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Hilda Sterner says
We hope you enjoy this recipe as much as we do!