Mujadara (Lentil and Bulgur) with Backpacker's Lightweight Option

The real star of this Middle Eastern staple is the caramelized onion. While the lentil and bulgur make for an incredibly filling meal, the onion surprisingly punches up the flavor. You can also make this with rice as opposed to the bulgur, but rice can get old if you’re on the trail for a long journey. I like to switch up the grains and this one is great for its fast-cooking ability.

If you’re loading up your pack for a multi-day journey check around on our site for some other unique ideas such as Thai Larb.

1 c green lentils
1 /2 c red bulgur, I use Bob’s Red Mill
1 tsp bouillon, vegetable or chicken
1 tsp cumin, ground
1/2 tsp ground pepper
Salt, to taste
1 large onion, sliced thinly
1 tbsp olive oil

Optional Yogurt Sauce
1/2 c greek yogurt
1/2 cucumber, peeled, seeded and diced finely
1 tsp mint, chopped

Optional for serving
Garlic Naan or pita t, this naan featured is from Trader Joe’s

In a medium saucepan add the lentils, bulgur, bouillon, cumin and pepper. Bring to a boil, then turn it down to a low simmer. Check the progress at about 15 minutes. In the meantime, using a saute pan, heat the olive oil and add the onion slices. Cook them until very brown, but be careful not to burn them. This will take about the 15 minutes it takes to cook the lentil mix. This can be made right at camp and served alongside garlic naan like shown here or some pita. To add a bit of herb and tang, mix the ingredients for the sauce together and serve on top.

To dehydrate for an off-grid meal, mix the onions with the cooked lentil and bulgur. Use your plastic trays on the dehydrator to spread the mix out evenly. Dehydrate the mix until dry for about 8 hours. Re-hydrate with water at camp for 25 minutes before warming in your backpacking stove. You can pack in some pita or just eat it plain, it will be great either way.

Serves 4