Rinse 1/2 cup bulgur well, then soak it in lukewarm water.

Chop the onion into small pieces and sauté in a little oil until golden. Add the two crushed garlic cloves, stir quickly, then remove from heat.

Rinse 1 cup brown lentils well and place in a pot with 2 cups water (about 480 ml). Bring to a boil on the stovetop.

Add cumin, ground coriander, salt, and your preferred spices to the lentils.

Let the lentils boil for 2–3 minutes with the pot covered.

Add the bulgur to the lentils, stir, then add the sautéed onion and garlic along with the remaining oil from the pan. Mix well.

Make sure the water covers the lentils and bulgur.

Let the mujaddara boil over high heat for 2 minutes, then reduce the heat to low (like cooking rice) and cook for 15–30 minutes.