Lebanese Mujadara Recipe (Lentils and Bulgur)
This Lebanese Mujadara recipe combines lentils, coarse bulgur, onions, and olive oil for a hearty, fiber-rich Mediterranean-inspired meal. Traditionally served with a cucumber yogurt salad, it's budget-friendly, meal-prep friendly, and packed with plant-based nutrition.
Video
Equipment
- Large pot or Dutch oven https://amzn.to/4eq2VgH
- Large skillet or sauté pan https://amzn.to/4eq2VgH
- veggie chopper https://amzn.to/4uyCBHn
Ingredients
For the Mujadara
- 10 cups water
- 2 cups small brown lentils or green lentils
- 1 1/4 cups coarse brown bulgur
- 1/2 cup olive oil extra virgin
- 2 large onions diced
- 2 teaspoons salt
For the Cucumber Yogurt Salad
- 1 cup plain Greek yogurt
- 2 small cucumbers small diced
- 1 clove garlic mashed
- 2 teaspoons dried mint
- 1/4 teaspoon salt
Instructions
- Add the water and lentils to a large pot and bring to a boil over high heat. Reduce the heat slightly and cook until the lentils are al dente, about 20–25 minutes. The lentils should be tender but still hold their shape.
- While the lentils cook, heat the olive oil in a separate pot or large skillet over medium heat. Add the diced onions and cook, stirring occasionally, until softened, sweet, and deeply golden, about 15–20 minutes.
- Once the lentils are al dente, add the onions and all of the olive oil to the pot with the lentils. Stir well to combine.
- Stir in the bulgur and salt until evenly combined.
- Cover the pot with a lid, reduce the heat to low, and cook for 20 minutes, or until the bulgur is tender and the liquid has been absorbed.
- Remove from the heat and let the mujadara rest, covered, for 5–10 minutes. Fluff gently with a fork before serving.
- To make the cucumber yogurt salad, combine the yogurt, cucumber, garlic, mint, and salt in a small bowl. Stir well and refrigerate until ready to serve.
- Serve the mujadara warm with the cucumber yogurt salad.
Notes
Recipe Notes
- Small brown lentils work best for this recipe because they hold their shape well during cooking. Green lentils can also be used.
- Coarse brown bulgur is traditional in this Lebanese version of mujadara. Avoid quick-cooking bulgur, which may become mushy.
- Cooking times may vary slightly depending on the age of your lentils and the type of bulgur used.
- While some mujadara recipes are made with rice, this traditional Lebanese version uses coarse bulgur for a heartier texture and slightly nutty flavor.
- Mujadara tastes even better the next day, making it a great recipe for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a vegan meal, serve the mujadara on its own or with a dairy-free yogurt alternative instead of the cucumber yogurt salad.
Nutrition
Calories: 155kcalCarbohydrates: 5gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.001gCholesterol: 1mgSodium: 681mgPotassium: 148mgFiber: 1gSugar: 3gVitamin A: 43IUVitamin C: 4mgCalcium: 54mgIron: 0.4mg
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