Description
A comforting and flavorful Lebanese stew featuring red kidney beans and bulgur, Mujaddara bi Fasolia is a vegan dish packed with Middle Eastern spices and hearty ingredients.
Ingredients
Scale
For the Stew:
- 3 tablespoons olive oil
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 1 can (15 ounces) red kidney beans drained and rinsed
- 1 cup fine bulgur wheat
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
For Garnish:
- Chopped fresh parsley
Instructions
- Caramelize Onions: Heat olive oil in a large pot over medium heat. Cook onions for 15–20 minutes until golden brown. Set aside half for garnish.
- Cook Aromatics: Add garlic to the pot, cook for 1 minute. Stir in beans, bulgur, broth, spices. Bring to a boil, then simmer covered for 12–15 minutes.
- Finish and Serve: Stir in lemon juice, adjust seasoning. Spoon into bowls, top with caramelized onions, parsley. Serve hot.
Notes
- For extra flavor, use a mix of vegetable broth and tomato juice to cook bulgur.
- Traditionally served with fresh vegetables or cucumber-yogurt salad.
- Leftovers keep well for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
