Lentil and Bulgur Mujaddara with Caramelized Onions

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty, earthy mix of lentils and bulgur wheat cooked to tender perfection, topped with sweet, golden caramelized onions for a comforting vegetarian main dish. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs brown lentils, medium bulgur wheat, onions, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup brown lentils
• 1 cup medium bulgur wheat
• 3 large onions, thinly sliced
• 5 tbsp olive oil
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cups water or vegetable broth
• for serving fresh lemon wedges
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. In a medium pot, combine lentils with 4 cups water or vegetable broth and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 15 minutes.
2. Step 2: Stir in 1 cup medium bulgur wheat, 1 1/2 tsp salt, and 1 tsp ground cumin. Cover and cook on low heat for 15 minutes until lentils and bulgur are tender and all liquid is absorbed.
3. Step 3: While lentils cook, heat 5 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced large onions and cook, stirring occasionally, for 20-25 minutes until onions are deeply browned and caramelized.
4. Step 4: Fold half of the caramelized onions into the lentil and bulgur mixture along with 1/2 tsp black pepper. Transfer to a serving dish and top with remaining onions and 2 tbsp chopped parsley.
5. Step 5: Serve warm with fresh lemon wedges to squeeze over as desired.