Go Back
–+ servings
A large white plate contains a Lebanese recipe called Mjadara Hamra. It has a brown color resulting from caramelizing onions and cooking them with lentils and bulgur.
Print Recipe
5 from 7 votes

Mjadara Hamra (Reddened Lentils and Bulgur)

When it comes to the best lentil dish, you should make "Mjadara Hamra". It is inexpensive, delicious, vegan, and nutritious!
Prep Time10 minutes
Cook Time30 minutes
40 minutes
Total Time1 hour 20 minutes
Course: dinner, lunch, Main Course
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: Lentils and Burghul, Mjadara, Mujadara, Mujadara Hamra
Servings: 8 servings
Author: Lama

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
  • 1/2 teaspoon 7 spices optional but recommended
  • ½ tablespoon salt to taste
  • ½ cup olive oil

Instructions

  • Wash and drain the lentils, and then boil them for 10 minutes on high heat.
  • Dice about 8-10 medium-sized onions
  • In a large pot, add 4 cups canola oil, the cubed onions on high heat. ( You will eventually drain all this oil and toss out).
  • Fry on high heat until the onions and oil are very dark in color, stirring occasionally. It takes about 30-40 minutes for the onions to turn dark brown in color.
  • Once onions are crispy and dark in color, drain from the oil
  • Place the onions back into the pot and the cooked lentils, 1/2 cup olive oil, bulgur, salt, 7 spices, water and mix.
  • Bring the water to a boil and cover the pot. Simmer for about 20 minutes or until the water has completely evaporated.
  • Let the cooked lentils rest for 10 minutes before you gently fluff and serve.
  • Serve with your favorite raw veggies, salad, yogurt, radish, or pickles.

Notes

  • It is important to cook the lentils correctly. Lentils vary in cooking time depending on the type of lentil you use.
  • Mjadara hamra is traditionally made with brown lentils, but it can also be made with green lentils.
  • It's preferable that you use red onions when making "Mujadara Hamra."
  • Caramelizing the onions to a dark golden color is an important step because it gives the dish a full flavor. Just make sure not to burn them.
  • Mujadara is best served warm, but it can be eaten cold.
  • Use a thick bottom pot; a thin pot will burn the bottom and turn the mjadara mushy.

Nutrition

Calories: 794kcal | Carbohydrates: 12g | Protein: 2g | Fat: 84g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 54g | Trans Fat: 0.3g | Sodium: 299mg | Potassium: 144mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.5mg