Mujadara Jnoubiyeh - Lebanese Lentil and Bulgur Pilaf and Cabbage Salad

Mujaddara - Lebanese Lentils Bulgur Pilaf (095)

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes

Serves: 4



  • 200g brown lentils
  • 4 large onions, thinly sliced
  • 110g coarse bulgur
  • ¼ teaspoon ground cumin
  • 700ml water
  • 2 tablespoon olive oil
  • 120g pine nuts, toasted

Lebanese Cabbage Salad with Za’atar and Sumac

  • 650g cabbage, shredded
  • 2 tablespoons za’atar
  • 200g carrots, shredded
  • Juice of 1 lemon
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil
  • 2 red onion, thinly sliced
  • 2 teaspoons sumac


  1. Place the lentils and the water in a pot and cook them for about 20 minutes over medium heat.
  2. Heat the olive oil in a shallow pan and then add the onions. Reduce the heat to low and let the onions slowly caramelize while stirring them every now and then. Both lentils and onions will take about 30 - 40 minutes to be cooked through.
  3. About 20 to 25 minutes through cooking the lentils - they should be soft on the outside, but still have a little bite on the inside, add the bulgur. Season and add the cumin powder. Cover the pot again and allow to cook.
  4. Once the onions are caramelized, take them out of the pan with a slotted spoon and drain on some kitchen paper. Once the lentils/bulgur are done, turn the heat off from under then stir in half of the caramelized onions. Keep the other half for garnish. Sprinkle with pine nuts.
  5. To make the cabbage salad place the sliced onions, crushed garlic and lemon juice in a bowl, season. Allow to marinate for 10-15 minutes. Add the cabbage, carrots and drizzle with the olive oil. Sprinkle with the za’atar and toss well. Top with sumac and serve.


Serve the mujadara in the large bowl or pot topped with the caramelised onions and allow everyone to dig in. Serve with the cabbage salad and a bowl of yogurt.

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