clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Lebanese mujadara recipe made with lentils and bulgur with lemon-herb vinaigrette and sweet potato flatbread on white plate.

Lebanese mujadara recipe with lemon-herb vinaigrette

  • Author: Denise
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


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.



  • 4 medium onions, cut in half and thinly sliced
  • 2 cloves garlic
  • 1 tsp cumin
  • ½ tsp. cinnamon
  • ½ tsp allspice
  • 1 tsp paprika (smoked or sweet)
  • 4 ½ cups vegetable broth (use ½ a cup for the onions)
  • 1 cup of red lentils, rinsed
  • 1 cup bulgur, rinsed
  • Salt and pepper to taste

Lemon-mint vinaigrette

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


  1. Heat a medium pot over medium-high heat. Add the onions and stir them constantly until they start to brown.
  2. Stir in ½ 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 4250 F (2200 C).
  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 the 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.


  • Split red lentils work best for this recipe as they need the same time to cook at the bulgur. If you use whole red lentils, follow the recipe as written. It will take about 10 minutes longer. You may need to add a bit more broth.
  • Be mindful that you have all your ingredients ready to cook. Once the onions are cooked, add the rest of the ingredients quickly to avoid scorching.
  • I can’t recommend bulgur highly enough; however, you could substitute rice if you want a gluten-free option. The cooking time will be longer if you start with dry rice, so be mindful of preparation times.
  • Category: Main Courses
  • Cuisine: Lebanese

Keywords: Lebanese mujadara recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!