Mujaddarah is often made with cracked wheat (bulgur), and sometimes with rice. Either way, the grain is combined with high-protein lentils and lots of onions browned by olive oil. This simple and delicious preparation is beloved dish in Israeli as well as other Middle Eastern cuisines.
- ¾ cup brown or green lentils, rinsed (or see shortcut below)
- 1 cup bulgur (cracked wheat)
- 2 tablespoons extra virgin olive oil
- 2 large onions, finely chopped
- 1½–2 cups cooked brown or green lentils
- 1 teaspoon ground cumin, or more to taste
- Juice of ½ lemon (about 2 tablespoons), or more, to taste
- ¾ cup finely chopped fresh parsley
- 2 scallions, thinly sliced
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes to taste (optional)
- Combine lentils with water in a saucepan with 2 cups water. Bring to a boil, then reduce heat to low and cover to let the lentils simmer, leaving the lid ajar. Add more water if needed as they cook. They should be done in about 30 minutes, give or take—just make sure they don’t get mushy!
- Meanwhile, combine the bulgur with 2 cups water in a small saucepan. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed. Or you can just bring to a boil, and let stand off the heat for about 30 minutes, until the water is absorbed.
- Heat the oil in a wide skillet or steep-sided stir-fry pan. Add the onion and sauté over medium heat until nicely browned, stirring frequently. This will take about 15 to 20 minutes. Remove a small portion of the onions to use as topping, if you’d like.
- Stir in the lentils, cumin and cooked bulgur and continue cook until well heated through, about 5 minutes. Stir in the lemon juice, parsley, then season with salt, pepper and optional dried hot red pepper flakes. Top with browned onions, if you reserved some. Serve at once, straight from the pan.
- Shortcut: You can also use a 15-ounce can of organic lentils, drained and rinsed.