Mujadara Lentil-Bulgur Bowls
with Crunchy Shirazi Salad & Toum
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
Mujadara is an automatic yes in the Middle East. The wholesome combo of legumes and grains gets wonderfully complex with caramelized onions and lemon zest. With a minty chopped salad and creamy toum (made from roasted garlic), every bite wins you back.
We will send you:
- 1 Lemon
- 1 Tomato
- 14g Mint
- 2 Cucumbers
- 80g Bulgur
- 50g Caramelized onions
- 540ml Lentils (canned)
- 60ml Mayonnaise
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
Contains: Eggs • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Strainer
Zester
Total Fat
31 g
Saturated Fat
3 g
Sodium
570 mg
Total Carb
103 g
Sugars
12 g
Protein
33 g
Fibre
24 g
Preparation
Mise en place
- Small-dice the tomato and cucumbers.
- Zest and halve the lemon; juice ½ and quarter the remaining ½.
- Pick the mint leaves off the stems; roughly chop the leaves.
Make the mujadara
- Drain and rinse the lentils.
- In a medium pot, combine the bulgur, demi-glace, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add the onions, lentils and lemon zest. Fluff the bulgur.
Make the salad
- Meanwhile, in a medium bowl, combine the tomato, cucumbers, lemon juice, ½ the mint and S&P.
Make the toum
- In a small bowl, combine the mayo, garlic and S&P.
Plate your dish
- Divide the mujadara between your bowls.
- Top with the salad and dollops of the toum.
- Garnish with the lemon wedges and remaining mint. Bon appétit!
