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Mujadara Hamra, a cherished specialty from South Lebanon, is one of the most traditional lentil dishes in Lebanese cuisine. Featuring wholesome lentils, nutty bulgur, and richly caramelized onions, this vegan recipe is both affordable and nutritious.


A side view of a tray of mujadara hamra topped with fresh green and served next to a bowl of cabbage salad

Mujadara’s earthy, smoky essence stems from the caramelization process, creating a distinct depth of flavor and a mouthwatering aroma that fills your kitchen and invades the neighborhood.

With just three key ingredients, this dish offers a perfect harmony of taste and simplicity, making it a go-to choice for a satisfying, meatless meal. Mujadara hamra tastes delicious warm or chilled, perfect for both hot summer days and cozy dinners.

You will also love to try these meatless recipes: Wild Rice Recipe, Sautéed Mushrooms and Onions, Smoked Paprika and Garlic Baked Roasted Cauliflower, and Cooked and Seasoned Boiled Asparagus.

Mujadaret Roz is also a traditional Lebanese mujadara, similar to Syrian mujadara, and contains brown lentils and cooked rice, either brown rice or white rice.



Recipe Overview

Cuisine: Lebanese

Cooking Method: Stovetop—slow-cooked for a deep, caramelized flavor

Skill Required: Beginner-friendly, with basic steps for a traditional, layered flavor

Signature Taste: Earthy, savory, and richly caramelized from onions and lentils

Diet Info: Naturally vegan and gluten-free (with quinoa substitute), high in protein


What is Mujadara Hamra?

Mujadara Hamra, which translates to reddened lentils and bulgur, is a signature dish from South Lebanon.

Originating from rural communities in Lebanon and surrounding regions, it has been cherished as a humble, nourishing meal that showcases the area’s essential staples: lentils, bulgur, and caramelized onions.

This dish is also known as “meat of the poor” or “peasant food”. People of all social classes frequently prepare it, owing to its nutritional value comparable to meat.

Mujadara gets its dark brown color from the caramelization of the chopped onions that impart a rich, smoky flavor and a distinct reddish-brown tint. Bulgur is traditionally added to give the lentils a nice texture.

Passed down through generations, mujadara hamra symbolizes simplicity, sustainability, and cultural pride, and often serves as a comforting family staple in Lebanese households.


Recipe Tip

Use a thick-bottomed pot to prevent burning and ensure even cooking. Thin pots can cause sticking and make the dish overly mushy.


A top view of a plate of mujadara hamra topped with fresh green

Ingredients

Brown Lentils: There are two types of brown lentils: small and bigger lentils. You can use either one. From my experience, I like the taste of both, but I prefer using the smaller one as it won’t mush.

Onions: You can use white or red onions. However, when caramelized red onions give a slightly sweeter and more complex flavor. Cut them evenly to ensure uniform browning.

Canola or Avocado Oil: High-smoke-point oils work best for frying onions, ensuring they turn crisp without burning. Use canola or avocado oil for a healthier fat content.

Bulgur: Using coarse bulgur results in a soft, chewy texture. It also makes the dish much more filling, making this the perfect complete meal.

Water: Add room temperature water to the pot to avoid sudden temperature drops and ensure even cooking.

7 Spices: This optional blend can elevate Mujadara with warmth and spice.

Salt: Add salt after caramelizing onions to enhance flavors. Avoid early salting as it releases moisture from onions, slowing caramelization.

Olive Oil: It boosts flavor and texture and gives a lush, creamy touch.

(Scroll down for recipe details.)


A spoonful of delicious mujadara hamra

How to Make Mujadara Hamra

First, dice about 8-10 medium-sized onions. Then, add 4 cups of canola oil and the cubed onions in a large pot on high heat. (You will eventually drain all this oil and toss it out).

add 4 cups of canola oil and the cubed onions in a large pot

After that, fry on high heat until the onions and oil are very dark in color, stirring occasionally. It takes 30-40 minutes for the onions to turn dark brown.

Once the onions are crispy and dark in color, discard the excess oil. Slowly add enough water to cover the onions; it will sputter! Squish them with the back of a wooden spoon.

Next, rinse lentils thoroughly and boil them for 8 minutes on high heat until partially tender. Drain and set aside.

Rinse lentils thoroughly and boil them for 8 minutes on high heat until partially tender

Now, add boiled lentils, water, ½ cup olive oil, bulgur, and salt to the pot of onions and mix. Bring the water to a boil and let it bubble for 3–5 minutes to develop the signature dark color.

Reduce the heat, cover the pot, and simmer for about 20 minutes or until the water is fully absorbed.

Finally, let the Mujadara Hamra rest for 10 minutes before you gently fluff and serve.

a spoon of fluffy mujadara hamra

The Secret to Perfect Caramelized Onions

Mujadara Hamra gets its dark golden brown color from the caramelized onions. When caramelizing onions with vegetable oil, you must be patient and not fry them in the hottest setting.

The key to caramelizing onions is to use a large pan. The wide base allows the onions to cook without crowding, allowing the water that is released as they soften to evaporate. If this does not happen, the onions will steam rather than caramelize, and you will not get crispy onions.

Another trick is to slice onions thinly (about ½ cm) and cook over medium-high heat for 10-15 minutes. Then, lower the heat to finish caramelizing, stirring occasionally.

Caramelized onions should look almost black but not burnt. The longer they brown, the more flavor they add, resulting in that signature golden hue and richness.

This slow process is worth the effort, transforming the dish into a flavorful masterpiece!


Practical Kitchen Tip

Cooking caramelized onions can leave a lingering smell in your kitchen and on you. Before starting, open windows, light a candle, or turn on an air purifier. If you’re worried about hair absorbing the scent, wrap it in a towel or use a cooking cap. These simple precautions let you focus on creating a delicious Mujadara Hamra without the lasting onion aroma!

A top view of a plate of mjadara served next to a bowl of cabbage salad

How to Serve Mujadara Hamra

Mujadara Hamra is a traditional Lebanese main dish served warm or at room temperature to highlight the rich, caramelized onion taste. It is also perfect if served cold straight out of the fridge.

It’s traditionally served with fresh raw vegetables such as tomato wedges, sliced onions, cucumbers, and micro greens like radishes and arugula. Arugula is so delicious; so just stuff arugula in your mouth and then eat a spoonful of mujadara. 

Another delicious refreshing way is to serve it with a simple green salad like Fattoush Salad or Middle Eastern Salad.

Yogurt is a popular pairing among the Middle East countries. It offers a cool, creamy complement to the earthy lentils and bulgur. For a more vibrant spread, serve it with pickled vegetables like turnips or olives.


A plate of mujadara hamra served with cabbage salad, cucumber pickles, and yogurt

Tips and Tricks

Choose the Right Lentils: Use smaller brown lentils as they tend to hold their shape better than larger varieties and won’t turn mushy. Boil them briefly before adding to the dish for just the right texture.

Pre-boil the Lentils: To ensure lentils cook evenly, boil them separately for about 8 minutes before adding them to the pot. This step gives them the extra cooking time they need without becoming mushy. Make sure not to overboil lentils. Overcooking can lead to a mushy consistency.

Choose Red Onions for Bold Flavor: Red onions are ideal for Mujadara Hamra as they bring a natural sweetness and deepen the overall flavor profile when caramelized.

Perfect the Caramelization: A deep golden-brown color in the onions is important for flavor. This step gives the dish its signature rich, crispy, onion-ring-like taste. Be patient, and stir often to avoid burning.

Add Water After Caramelizing Onions: A key trick is to add water only after the onions reach a dark golden brown hue. Allow the mixture to boil for 3–5 minutes to extract the onions’ rich essence, giving the dish its deep, smoky hue and enhancing its overall flavor.

Try Different Oils: Traditional flavors shine with olive oil, that’s why you should add a half cup to cooked lentils as mentioned in the instructions. However, use avocado or canola oil to caramelize onions for a lighter option.


A close-up view of a plate of mujadara hamra topped with fresh green

Storage Tips

Refrigerator: To store Mujadara Hamra, let it cool to room temperature first. Then, transfer it to an airtight container and refrigerate for 4–5 days.

Freezer: Mujadara Hamra freezes so well. Place portions in sealed containers or freezer bags and keep them in the freezer for up to 3 months. I highly recommend this.

Reheating: When reheating, add a splash of water to rehydrate and gently warm it on the stovetop or the microwave, stirring occasionally to maintain its texture.

If frozen, allow it to defrost for about 15 minutes, then place it into a pot with a fourth cup of water and a little sprinkle of salt to balance out the taste because you’re adding water. Let it simmer on low heat with the top covered, with a pot lid covered for about 10 minutes until it warms up, stirring occasionally.


Frequently Asked Questions

How to pronounce Mujadara?

Mujadara is pronounced mu-jad-dara in English. Mujadara can be spelled mjadara, mejadara, madadarah, or moujadara depending on which dialect of Arabic you speak.

Should I soak lentils before cooking them?

Lentils don’t require soaking. Rinse lentils in cold water before cooking, and then pick them over to remove any debris or shriveled lentils.

Can I make Mujadara with different colored lentils?

It is not recommended because the outcome will be completely different. Other types of mujadara, such as mjadara safra, use different colored lentils (yellow variety).

Can I make mujadara in advance?

Absolutely. You can make mujadara hamra a day or two ahead; flavors often deepen overnight. It is so delicious and aromatic that you’ll want leftovers. Double or triple the recipe to save time and enjoy more of this flavorful dish later!

What’s the difference between bulgur and cracked wheat?

The major difference between cracked wheat and bulgur is that bulgur is parboiled during the processing. As a result, it cooks quickly and stays fresh for a long time.

Can I use a different grain instead of bulgur?

Yes! For a gluten-free twist, you can swap bulgur with quinoa, farro, or couscous. Quinoa keeps it light, while farro offers a heartier bite.


A side view of a tray of mujadara hamra topped with fresh green

More Recipes You Must Try


5 from 7 votes

Mujadara Hamra (Lentils and Bulgur)

By: Lama
With just three key ingredients: lentils, bulgur, and onions, Mujadara Hamra transforms simple pantry staples into a unique Lebanese comfort food. Its deep caramelized flavors and wholesome texture make it perfect for a satisfying dinner or meal prep staple.
Prep Time: 10 minutes
Cook Time: 30 minutes
40 minutes
Total Time: 1 hour 20 minutes
Servings: 8 servings

Ingredients 

  • 2 (14 ounce) bags brown lentils
  • 8 white or red onions, cubed
  • 4-5 cups canola oil, or avocado oil
  • ½ cup coarse bulgur or quinoa
  • 4 cups water
  • ½ teaspoon 7 spices, optional
  • ½ tablespoon salt, to taste
  • ½ cup olive oil

Instructions 

  • Dice about 8-10 medium-sized onions.
  • Add 4 cups of canola oil and the cubed onions in a large pot on high heat. (You will eventually drain all this oil and toss it out).
  • Fry on high heat until the onions and oil are very dark in color, stirring occasionally. It takes 30-40 minutes for the onions to turn dark brown.
  • Once the onions are crispy and dark in color, discard the excess oil.
  • Slowly add enough water to cover the onions (it will sputter!) and squish them down with the back of a wooden spoon
  • Rinse lentils thoroughly and boil them for 8 minutes on high heat until partially tender. Drain and set aside.
  • Add boiled lentils, water, ½ cup olive oil, bulgur, and salt to the pot of onions and mix.
  • Bring the water to a boil and let it bubble for 3–5 minutes to develop the signature dark color.
  • Reduce the heat, cover the pot, and simmer for about 20 minutes or until the water is fully absorbed.
  • Let the Mujadara Hamra rest for 10 minutes before you gently fluff and serve.

Notes

  • Choose the Right Lentils: Use smaller brown lentils as they tend to hold their shape better than larger varieties and won’t turn mushy. Boil them briefly before adding to the dish for just the right texture.
  • Pre-boil the Lentils: To ensure lentils cook evenly, boil them separately for about 8 minutes before adding them to the pot. This step gives them the extra cooking time they need without becoming mushy. Make sure not to overboil lentils. Overcooking can lead to a mushy consistency.
  • Choose Red Onions for Bold Flavor: Red onions are ideal for Mujadara Hamra as they bring a natural sweetness and deepen the overall flavor profile when caramelized.
  • Perfect the Caramelization: A deep golden-brown color in the onions is important for flavor. This step gives the dish its signature rich, crispy, onion-ring-like taste. Be patient, and stir often to avoid burning.
  • Add Water After Caramelizing Onions: A key trick is to add water only after the onions reach a dark golden brown hue. Allow the mixture to boil for 3–5 minutes to extract the onions’ rich essence, giving the dish its deep, smoky hue and enhancing its overall flavor.
  • Try Different Oils: Traditional flavors shine with olive oil, that’s why you should add a half cup to cooked lentils as mentioned in the instructions. However, use avocado or canola oil to caramelize onions for a lighter option.

Nutrition

Calories: 1160kcal | Carbohydrates: 11g | Protein: 2g | Fat: 126g | Saturated Fat: 10g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 81g | Trans Fat: 0.4g | Sodium: 447mg | Potassium: 180mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 0.5mg
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About Lama

I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

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Recipe Rating




11 Comments

  1. 5 stars
    I’ve been married for 10 years and never tried to make mujadara because i always thought it’s very difficult and takes time. After i read your recipe i was encouraged and tried it a couple of days ago. I was really amazed by the result! Thank you for the detailed steps.

  2. 5 stars
    This is excellent! Thank you so much for your detailed recipe. I cannot wait to make it again. This will be added to our regular rotation. Served it with salad. Delicious!!!