Lovely, Luscious Lebanese Lentils
A healthy and hearty (and vegan!) dish
Mujaddara is a classic Lebanese rice dish that resembles porridge, and one that Victoria Shore, executive chef at Fleeting in Savannah, Georgia, serves as a thick stew. Savory and sweet (and healthy to boot!), this dish will warm your belly and heart all fall and winter.
This is my version of mujaddara, a classic Lebanese lentil stew. It’s a perfect dish for fall with cozy flavors from caramelized onion, hearty lentils and bulgur wheat. The dish showcases how beautiful simple can be; it is both hearty and filling, but won’t break the bank. There are multiple ways to prepare mujaddara, and this is the less common version that my family has always made, using bulgur wheat instead of rice.
Mujaddara
Servings: 4 to 6
Copy Ingredients
Ingredients
- 2 large yellow onions
- ½ cup olive oil
- 2 cups brown lentils
- 3 cups vegetable broth (or water will work just fine)
- 1 cup bulgur wheat, preferably coarse/#2 grind
- 1 Tbsp. salt
- Greek yogurt, for serving
Directions
Copy Directions
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1. Remove the top, bottom and skin of the onions. Cut them in half vertically, and then cut them into thin (⅛-inch) slices. When cooking onions, always be sure to slice them with the grain (from top to bottom) rather than into half-moons (like a Ruby Tuesday’s salad bar).
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2. Heat half of the olive oil in a large, heavy-bottomed pot. Add the sliced onions and turn the heat down to medium-low. Continue to cook, stirring frequently, until the onions are soft and a rich golden brown, about 20 minutes. The further along the onions are, the more likely they are to burn as they release their sugars, so stir more frequently later in the cooking process. If you feel like the pan is too dry, add more olive oil as needed. And if you do get a little scorch spot, not to panic, just add a few tablespoons of water and stir with a wooden spoon to “deglaze” the dark spot from the bottom of the pan.
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3. Remove half of the onions from the pot and set aside to top your stew. Add your lentils, vegetable broth and salt. Stir together and bring the stock up to a boil, then reduce the heat to simmer and cook for about 30 minutes, stirring occasionally. During the last 5 minutes of cooking, stir in the bulgur wheat. If you’re unsure, taste the lentils; if they are al dente, then it’s time to add the bulgur. Taste and adjust seasoning.
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4. Portion into bowls and top with reserved caramelized onions. Serve with plain Greek yogurt and greens wilted with a little lemon juice and vegetable broth.
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5. Pro tip: make it your own with an on-point garnish game. Mediterranean meals are often served with a variety of pickles and small side salads. A bite of salt and acid really highlights this rich stew. I would recommend finding some cornichons, Lebanese pickled turnips and pickled cauliflower. Cut the pickles into little pieces and arrange with torn mint and Greek yogurt on top of each bowl of mujaddara. If you like it hot, a fresh chili paste such as sambal would also be an ace move.
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