Mujadara Hamra (Lentils and Bulgur)

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

5 from 7 votes

Mujadara Hamra (Lentils and Bulgur)

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 Time10

Cook Time30

Total Time1 20

Course: dinner, lunch, Main Course

Cuisine: Lebanese, Mediterranean, Middle Eastern

Keyword: Lentils and Burghul, Mjadara, Mujadara, Mujadara Hamra

Servings: 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
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