One-Pot Mujadara (Syrian Bulgur and Lentils) with Cucumber Mint Yogurt (Vegan)
Prep time
Cook time
Total time
One-pot mujadara, a traditional Middle-Eastern lentil and bulgur dish, topped with crispy onions and served with vegan cucumber mint yogurt.
Cuisine: Middle Eastern
Serves: 4 servings
  • 2 cups green or brown lentils
  • 1⅓ cups bulgur wheat
  • 2 yellow onions, chopped into thin strands or half rings
  • 3 tbsp vegetable oil*
  • 2 tbsp olive oil, divided*
  • 1 tsp salt
  • pinch of cumin (optional)
  • 6⅔ cups water
  • Chopped parsley, to garnish (optional)
Cucumber Mint Yogurt
  • 2 cups coconut yogurt (can use soy or almond milk yogurt, but may not need to add lemon juice)
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp dried mint
  • 2 Persian cucumbers, finely diced
  • ¼ cup water
  1. Wash and drain lentils and bulgur thoroughly. Add lentils to a pot with water and bring to a boil. Once boiling, turn down the heat to medium-low and simmer, covered, for 25-35 minutes. 15 minutes into cooking time, add bulgur, salt, cumin if you like, and 1 tbsp olive oil.* At 25 mins, check if the lentils are tender.
  2. Meanwhile, prepare crispy onions. After chopping onions, place in a saucepan with vegetable oil and 1 tbsp of olive oil. Fry until browned and crispy, 10-15 minutes. Watch closely to make sure they don't burn. Remove onions from oil and dry on a paper towel-lined plate.** Add half of the fried onions to the lentil and bulgur mixture, stirring to infuse flavors and combine.
  3. Prepare yogurt by mixing coconut yogurt, lemon juice, salt, garlic, mint, and water, until smooth. Fold in diced cucumber.
  4. Top the hot mujadara with the rest of the crispy onions and serve with a side of cool cucumber mint yogurt; enjoy!
*For oil-free method, omit the 1 tbsp of olive oil when cooking lentils and bulgur.
**To make oil-free caramelized onions, add sliced onions along with 1 tsp of salt to a non-stick pan, to draw out the moisture. Heat over medium-high heat, stirring frequently to make sure they don't stick. If needed, use 1-2 tbsp of water at a time to de-glaze the pan. Once browned to your liking, set aside the onions. This will take about 15 mins.
Recipe by Zen and Zaatar at