This Palestinian version of Mujaddara is made with bulgur and lentils instead of rice. It’s nutty, high in protein, and made with only 8 pantry ingredients. Great to meal prep for the week!

About The Recipe

• Made with pantry ingredients
• Protein-packed
• Meal prep friendly
• Easy to make
• Cozy | nutty | flavourful

What Is Mujaddara?

Mujaddara is a popular one-pot Arabic dish from the levant cuisine. Most commonly made with rice and lentils. Depending on the region, the Palestinian version is often made with bulgur and lentils instead. It adds a nutty flavour to the meal, with an extra load of protein.

It’s cooked with onions and cumin, and topped off with caramelized onions. Served with a house salad or minty cucumber yoghurt sauce. We make it dairy-free / vegan, with a bit of sriracha for a nice kick.

Made with only 8 pantry ingredients, this Mujaddara is an easy naturally-vegan Arabic recipe that’s perfect for meal prep. Despite its simplicity, it’s loaded with a fusion of cozy, nutty, and caramelized onion flavours.

Find the full recipes for the minty yoghurt sauce and house salad from the Vegan Middle Eastern eBook.

Step-by-Step Video

Watch this tutorial to see how we make our Palestinian Mujaddara (Bulgur Lentils):

Mujaddara Recipe

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Mujaddara (Bulgur Lentils)

Recipe by Waseem HijaziCourse: DinnerCuisine: Arabic, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

30

minutes

This Palestinian version of Mujaddara is made with bulgur and lentils instead of rice. It’s nutty, high in protein, and made with only 8 pantry ingredients. Great to meal prep for the week!

Ingredients

• 1/4 cup olive oil

• 2 medium onions, finely diced

• 1/2 tsp salt

• 1 cup green/brown lentils, rinsed

• 2 cups water

• 1 1/2 cups white coarse bulgur, rinsed

• 1/3 cup olive oil

• 2 medium onions, thinly sliced

• Spices and More:

• 1 1/4 tsp salt – adjust to taste

• 1 1/4 tsp black pepper

• 1 1/2 tsp cumin

• 1 1/2 cups water for the onions

• 3 1/2 cups water for the pot

• Parsley to garnish

Directions

• Caramelize the diced onions in a large pan with 1/4 cup of oil, over medium-high heat, about 10 minutes. Add 1/2 tsp salt and stir. Cook for 20 minutes, until golden. Set aside.
• Add the lentils to a medium pot with 2 cups of water. Bring it to a boil over high heat. Turn down to low. Cover to cook for 10 minutes, parboiled. Remove and drain out the water.
• Add the cooked onions to the pot with 1 1/2 cups of water. Cover to bring to a boil.
• Add the parboiled lentils, bulgur, salt & pepper, and cumin. Add the remaining 3 1/2 cups of water and stir.
• Once it boils, turn the heat down to low and cover to cook for 30 to 40 minutes, let stand for 5 minutes before fluffing.
• Add the remaining 1/3 cup of oil to the same pan from before, over high heat. Fry the sliced onions (in batches) until golden brown. Place over paper towel. Use as garnish.
• Serve with a vegan yoghurt sauce and/or house salad