Thursday, July 22, 2010

Mujaddara (Lentils with Bulgur)

This is a Middle Eastern dish that was not only something we had at home on a very regular basis but also my Father's favorite dish. He says it "reminds him of the Old Country".  As I kid I hated this dish and dreaded the days when my Mother informed us that this was what was for dinner.

At age 44 I finally decided (at my sister's urging- "you should try it again; it is actually really good.") to try it again. I can't believe it. She was RIGHT. It is REALLY good. Perhaps not much to look at, true peasant food, but really good! I am just sorry I have been missing out all of these years!

I changed the original ever so slightly (it does not call for walnuts) and I really like it.

I will absolutely make this again (and often).

Did I mention this is really good? (Thanks, Erica!)

Mujaddara (Lentils with Bulgur)

1 cup lentils
4 cups water
1 cup bulgur wheat
1/4-1/2 cup olive oil
1 tablespoon Earth Balance Vegan Butter
1/2 onion thinly sliced
1/4 cup walnuts roughly chopped
salt and pepper to taste

Add lentils and water to a pot. Bring the water to a boil. Once boiling reduce to a simmer (about 40 minutes). Add bulgur, and stir gently. Cover and remove from heat. Allow to sit for 1/2 to 1 hour until bulgur is soft.

Saute the onions in the olive oil and Earth Balance over medium heat until onions are soft and translucent.

Once bulgur has softened add walnuts, oil and onions. Mix gently and add salt and pepper to taste.


  1. I hate to say I told you so - but I did! Glad you tried it again!

  2. Good recipe! Thank you for sharing this.