Name: One-Pot Mujadara (Syrian Bulgur and Lentils) with Cucumber Mint Yogurt (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups green or brown lentils; 1 1/3 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); 6 2/3 cups water; Chopped parsley (to garnish (optional)); 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); 1/4 cup water

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This simple one-pot mujadara can be done in 45 minutes or less and is packed with protein and fiber! Mujadara is a traditional Mediterranean grain and lentil dish served across many Middle-Eastern countries with slight variations. The Syrian way often uses bulgur instead of rice, making it healthier as it has much fewer calories than rice with twice the fiber and almost 4 times the folate, which plays a vital role in DNA synthesis!

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Watch me show you how to make this delicious one-pot Mujadara in this video!

The bulgur also results in a softer, chewier texture than rice, and I personally find it to be much more filling, making this the perfect complete meal. Mujadara is always topped with crispy fried onions, which add a delicious sweetness and crunch to every bite.

When I was younger, this vegetarian dish was my favorite Arabic recipe, and I would always request for my mom to make me "lentils and rice!" Although seemingly simple, there is something so satisfying about the way the flavor and texture of lentils and grain meld in this dish. I would also always sneak some crispy fried onions from the plate when my mom was not looking as she prepared the dish; they are addicting!

Mujadara is typically served alongside cool yogurt, often cucumber mint yogurt. Upon discovering a vegan alternative, coconut yogurt, at my local Sprouts, I knew I had to try it in this dish, and it worked wonderfully! It is slightly sweeter than traditional yogurt, but with some salt and lemon juice, the taste is perfect.

Mujadara can also be served with a side of refreshing tomato and red onion salad or galayet bandora, a sautéed tomato dish that can be served as a topping. Bright tomato flavors pair well with this hearty dish.

Looking to try another wholesome, vegan Middle Eastern recipe? My cauliflower freekeh with roasted chickpeas is another satisfying plant-based recipe that highlights the earthy flavors and textures of ancient grains.

I hope you enjoy this classic Middle Eastern dish as much as I do! Let me know in the comments below if you try it, and I would love to see your recreations on Instagram @zenandzaatar!

Recipe

One-Pot Mujadara (Syrian Bulgur and Lentils) with Cucumber Mint Yogurt (Vegan)

Zena Hassoun

One-pot mujadara, a traditional Middle-Eastern lentil and bulgur dish, topped with crispy onions and served with vegan cucumber mint yogurt.

4.64 from 11 votes

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Prep Time 15

Cook Time 30

Total Time 45

Cuisine Middle Eastern

Servings servings

Calories 463 kcal

Equipment

Stainless Steel Pot (4 qt)

Ingredients

2 cups green or brown lentils
1 ⅓ cups bulgur wheat
2 yellow onions chopped into thin strands or half rings
3 tablespoon vegetable oil*
2 tablespoon olive oil divided*
1 teaspoon salt
pinch of cumin optional
6 ⅔ 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 teaspoon salt
1 tablespoon lemon juice
2 cloves garlic minced
1 tablespoon dried mint
2 Persian cucumbers finely diced
¼ cup water

Instructions

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 tablespoon olive oil.* At 25 mins, check if the lentils are tender.
Meanwhile, prepare crispy onions. After chopping onions, place in a saucepan with vegetable oil and 1 tablespoon 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.
Prepare yogurt by mixing coconut yogurt, lemon juice, salt, garlic, mint, and water, until smooth. Fold in diced cucumber.
Top the hot mujadara with the rest of the crispy onions and serve with a side of cool cucumber mint yogurt; enjoy!

Video

Notes

*For oil-free method, omit the 1 tablespoon of olive oil when cooking lentils and bulgur.

**To make oil-free caramelized onions, add sliced onions along with 1 teaspoon 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 tablespoon 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.

Nutrition

Serving: 1servingCalories: 463kcalCarbohydrates: 62gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 15gCholesterol: 2mgSodium: 1257mgFiber: 12gSugar: 27g

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Comments

4.64 from 11 votes (9 ratings without comment)

One-Pot Mujadara (Syrian Bulgur and Lentils) with Cucumber Mint Yogurt (Vegan)

Recipe