Lebanese Mujadara with Lemon-Herb Vinaigrette
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.
Ingredients You Need for Lebanese Mujadara with Lemon-Herb Vinaigrette [Vegan]
How to Prepare Lebanese Mujadara with Lemon-Herb Vinaigrette [Vegan]
- Heat a medium pot over medium-high heat. Add the onions and stir them constantly until they start to brown.
- Stir in 1/2 a cup of vegetable broth and continue cooking until the broth evaporates.
- 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.
- Once you have removed the onions, add the garlic, cumin, cinnamon, allspice, and paprika to the cooking pot. Stir to mix them in.
- 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.
- 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.
- 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.
- 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.
- To make the vinaigrette, combine lemon juice, garlic, mint, and parsley.
- Garnish individual servings of mujadara with the remaining onions and lemon-herb vinaigrette.
- Store any leftovers in a sealed container in the refrigerator for up to 5 days.
- To reheat on the stove or microwave, add water. This keeps it from sticking to the bottom of the pan.
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Umm…is that supposed to be 425° or 250°?
425 F
Thanks for commenting!