Lentils with Bulgur Wheat & Caramelized Onions (Mjadarah)

One of my favorite restaurants to go to is a local Mediterranean cafe and market that serves a buffet style of dishes.  Hummus, tabouli, baba ghanouj, bean salads and so on.  But my absolute favorite is what looks like a greenish-brown mush – Mjadarah.


This dish is so simple  – onions, bulgur wheat and lentils plus salt & pepper and fresh parsley.  Even with the minimal ingredients, the sweetness from the caramelized onions paired with the refreshing parsley give the “mush” a nice robust flavor.


It’s a cozy meal that’s perfect for a cool fall or winter night.


Lentils with Bulgur Wheat & Caramelized Onions (Mjadarah)


  • 1 TBSP Olive Oil
  • 4 large Yellow Onions, thinly sliced
  • 1 cup Dried Lentils
  • 4 cups Water
  • 1 Cup Bulgur Wheat
  • 1 ½ tsp Salt
  • ½ tsp ground Pepper
  • ¼ cup fresh Italian Parsley


In a large pot, heat olive oil over medium-high heat and add the onion slices.  Cook for about 45 minutes (I know it seems like a long time but it’s worth it – the onions on this dish are what makes it!), stirring frequently until dark brown and caramelized.  If they begin to burn too quickly, reduce heat and stir more frequently.  Remove the onions from the pot and set aside.  Add the lentils and water to the same pot and boil for 15 minutes, uncovered.  Stir in bulgur wheat, salt & pepper then bring to a simmer.  Cover the pot with a lid and reduce the heat to low.  Cook an additional 15 minutes then fluff with a fork.  Transfer the lentil/bulgur mixture to a serving bowl and top with caramelized onions and chopped parsley.  Serve immediately.

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