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Mujadara

Ingredients

Makes 3-4 servings

  • 125g brown or green lentils
  • 125g coarse (#3 grind) bulgar wheat
  • 2 cups hot water
  • 3 yellow onions
  • 1/2 cup quality olive oil + an extra ~1 tbsp
  • 1/2 tsp salt
  • 1/4 tsp cumin powder

Instructions

The onions need to be done first. Cut in half and slice thinly “pole to pole”. Put the olive oil in a skillet and warm it over medium heat. Add the onions and then let them fry in the oil. Stir occasionally. It will take about 25-35 minutes to get them where you want, which is with plenty of color on the majority. When they’re done, turn off the heat and then use a slotted spoon to remove about 1/3 of the onions and drain on paper towel.

Once the onions are underway heat a tbsp or two of olive oil in a saucepan and add the bulgar wheat and lentils. Stir to coat and cook 2-3 minutes over medium heat. Add the salt, cumin and water. Bring to a boil, stir, reduce to a simmer then cover and cook for 25-30 minutes (check for doneness at 25).

Once the bulgar and lentils are cooked, remove from the head and allow to stand for five minutes without the lid. Add the onions and their oil and stir to combine.

Plate up and add reserved onions on top.

Good with some combination of fried/poached eggs, grilled chicken, hummus, tzatziki, harissa, salad, pita, olives etc.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~1.5 cups
  • Calories: 535
  • Protein: 13 g
  • Carbs: 54 g
  • Fat: 31 g
  • Saturated fat: 4 g
  • Fiber: 11 g
  • Total sugar: 5 g
  • Sodium: 295 mg