Ready for a quick Lebanese mujadara recipe with lemon-herb vinaigrette? This mouthwatering plant-based meal includes caramelized onions, aromatic spices, and a combination of red lentils and bulgur.

Lebanese Mujadara with Lemon-Herb Vinaigrette [Vegan]

Serves

6

Cooking Time

25

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Ingredients

For the Lebanese Mujadara:

  • 4 medium onions, cut in half and thinly sliced
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon paprika (smoked or sweet)
  • 4 1/2 cups vegetable broth (use 1/2 a cup for the onions)
  • 1 cup of red lentils, rinsed
  • 1 cup bulgur, rinsed
  • Salt and pepper to taste

For the Lemon-mint vinaigrette:

  • 2/3 cup lemon juice
  • 1 clove garlic pressed
  • 1/3 cup chopped mint
  • 1/3 cup chopped flat-leaf parsley
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Preparation

  1. Heat a medium pot over medium-high heat. Add the onions and stir them constantly until they start to brown.
  2. Stir in 1/2 a cup of vegetable broth and continue cooking until the broth evaporates.
  3. Transfer half of the onions to a plate and cover them to keep them warm. Alternatively, you can transfer them to a baking tray and keep them warm in the oven at 425°F.
  4. Once you have removed the onions, add the garlic, cumin, cinnamon, allspice, and paprika to the cooking pot. Stir to mix them in.
  5. Add the vegetable broth and use a spoon to pick up any pieces of onion or spices that may have stuck to the bottom of the pan.
  6. Mix in the lentils and bulgur and bring the pot to a medium simmer (low boil). Cover the pot and lower the heat slightly so that it doesn’t boil over.
  7. Check after 10 minutes and give the contents of the pot a stir. Add another ½ cup of broth or water if the liquid is mostly absorbed already.
  8. Cover the pot and cook for an additional 5 minutes until the lentils and bulgur are tender. At this point, most or all of the broth has dissipated.
  9. To make the vinaigrette, combine lemon juice, garlic, mint, and parsley.
  10. Garnish individual servings of mujadara with the remaining onions and lemon-herb vinaigrette.
  11. Store any leftovers in a sealed container in the refrigerator for up to 5 days.
  12. To reheat on the stove or microwave, add water. This keeps it from sticking to the bottom of the pan.
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