Mujaddara-Style Lentil Bulgur

With 346 kcal and 16g of protein, it provides a balanced mix of plant-based complex carbohydrates and protein, keeping you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200 g boiled green lentils · 232 kcal in the whole recipe
• 70 g bulgur (dry) · 238 kcal in the whole recipe
• 1 large onion · 40 kcal in the whole recipe
• 2 tbsp olive oil · 88 kcal in the whole recipe
• 150 g yogurt (on the side) · 90 kcal in the whole recipe
• Salt, black pepper, cumin

Method

1. Required equipment: A medium-sized pot, a cutting board, and a sharp knife.

   

2. Peel the onion and slice it into thin rings.

   

3. Pour the olive oil into the pot and heat it over medium heat.

   

4. Add the onions to the pot and sauté, stirring constantly, until the edges turn dark brown, about 10 minutes.

   

5. Remove half of the sautéed onions from the pot to a plate, leaving the other half in the pot.

   

6. Add the bulgur and boiled lentils to the pot and stir for one minute.

   

7. Add hot water until it covers the mixture by one finger's width, then sprinkle with salt, pepper, and cumin.

   

8. Turn the heat to the lowest setting, cover with a lid, and cook for about 15 minutes until the bulgur has absorbed all the water.

   

9. Remove the pot from the heat and let it rest (steam) for 10 minutes with the lid closed.

   

10. Top the dish with the reserved onions and serve with yogurt on the side.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.