Mess of Pottage (Mujadarah) (Vegetarian) by Bethany Kehdy
Bethany Kehdy - Middle Eastern

Mess of Pottage (Mujadarah) (Vegetarian) by Bethany Kehdy

Really pleased to showcase this stunning recipe from the amazing Bethany Kehdy. Bethany Kehdy is a Lebanese-American food author and presenter most notably known by her popular Middle Eastern food blog, Dirty Kitchen Secrets. Born in Houston, Texas to an American mother and a Lebanese father, Bethany grew up in Lebanon during the countryʼs most volatile civil war years.
She has two wonderful cookbooks, 'The Jewelled Kitchen' and 'Pomegranates & Pine Nuts' which I would encourage you all to get!

Mess of Pottage (Mujadarah) (VEGETARIAN)

These days, mujadarah holds a very special place in my heart. Just as Esau, according to the Book of genesis, traded his birthright away to his brother Jacob for what many believe to have been a form of this mess of Pottage, when im stressed and missing home theres not much i wouldnt give up for a comforting bowl of this warming lentil stew. 

Serves 4
Preparation time: 20 minutes Cooking time: 1 hour 20 minutes

300g/101⁄2oz/11⁄2 cups brown lentils, picked of any impurities and rinsed

4 tbsp sunflower oil

1 onion, finely chopped

2 tbsp coarse bulgur wheat (grade 3), rinsed

1 tsp Spice Kitchen Levantine Seven Spice

2 red onions, sliced into thin rings

2 tbsp olive oil

sea salt

Zesty Green Salad 

warm Arabic Bread

1 Put the lentils in a heavy-based saucepan, cover with about 1l/35fl oz/4 cups water and bring to the boil over a medium-high heat. Reduce the heat to low and simmer for about 1 hour or until the lentils are soft.

2 Meanwhile, heat half the sunflower oil in a frying pan over a medium heat, add the onion and fry for about 5 minutes until softened and lightly golden.

3 Use a slotted spoon to remove the onions from the pan and add them to the cooked lentil mixture. Add 250ml/9fl oz/1 cup water, the bulgur and seven-spice. Season to taste with salt and simmer for a further 20 minutes.

4 At the same time, heat the remaining sunflower oil in the frying pan over a medium heat and fry the red onion rings for 10–15 minutes until softened and lightly browned. Remove from the heat and transfer to a plate lined with kitchen paper using a slotted spoon.

5 Once the lentil mixture has finished cooking (the consistency should be that of a thick, moist porridge), pour in the olive oil and mix well. Adjust the seasoning, if required, then transfer to a large serving dish or individual bowls and leave to cool to room temperature. Top with the caramelized red onion rings and serve with a Salad and Arabic Bread.

1 comment

Thanks for the update from Spice kitchen. The recipe was a big help for meal preparation and I really appreciate your health tips.
I needed a great idea at the time and your efforts are welcomed.

Alston Hemmings -

Leave a comment

Please note, comments need to be approved before they are published.