Mujaddara is a simple dish, served often in the Middle East. Some restaurants will serve it as a small dish, aside many other salads.
It can also be served as a side to meat dishes. I eat it as a main course, served with some goat yogurt and fresh salad on the side. To make it at home, you can follow my recipe below.
Traditionally, mujaddara is made with rice, but I typically use bulgur wheat. I soak the lentils in water over night and strain them in the morning.
Then, I keep it covered for a day or two until the lentils start to sprout. This allows your body to digest a large amount of protein from the lentils.
As you begin, remember to fry the onion until lightly brown; it will definitely make make a difference. Enjoy!
1 cup French lentils
2 cups bulgur wheat #2 (soaked in warm water for one hour, then strained)
1 large white onion or 2 small onions sliced thin
1.5 teaspoon cumin
salt for taste
1/2 cup olive oil
1/2 cup chopped parsley
1. In a small pot, cover the lentils with water and cook on a medium flame. Let it sit for about half an hour to 45 minutes, or until the lentils soften, but are still shiny. Make sure not to over cook the lentils. When ready, strain the lentils.
2. In a wide pan, heat the olive oil. Add the onion and fry on light flame until the onion gets a little brown.
3. Add the cumin and mix for one minute.
4. Add the bulgur wheat and lentils; mix.
5. Add salt and parsley; mix well and taste for salt. Add more if needed.
6. Cook the mixture on a light flame for about 25 minutes. When ready, cover the pot with a kitchen towel for about 5 minutes before serving.