This post may contain affiliate links. Please read our disclosure policy.
This is the way my mom makes mujadara hamra: brown lentils, coarse bulgur, and onions cooked so dark they almost look burnt. The flavor comes almost entirely from those onions, slowly caramelized until savory and deep, then worked into the lentils so everything turns that signature reddish-brown color.
The method is simple but specific. We cook the lentils gently, build a very dark onion base, and add water in clear stages so the bulgur cooks through without turning mushy.
If you enjoy the rice version, you might also like Mujadara: lentils and rice with crispy onions, or this guide on how to caramelize onions.
What you’ll need
- Brown lentils: Regular brown lentils work best. They should soften without breaking apart.
- Coarse bulgur wheat (#2–#3): This size keeps the dish fluffy and pilaf-like. Fine bulgur will clump. You’ll usually find it at Middle Eastern shops or online, and we also have a guide on bulgur wheat if you’re unsure what to buy.
- Onions: Essential for mujadara hamra, they give the dish its signature flavor and rich color, and should be finely chopped so they caramelize evenly and mash easily.
- Oil: I used olive oil to slowly brown the onions. You can also use vegetable oil if you prefer.
- Salt: Added when the bulgur goes in, not earlier.
- Water: Added in stages. Start with the amounts below and adjust gradually.
- Optional extra virgin olive oil: Drizzled at the end for aroma.
See the printable recipe card below for the full ingredients list and quantities.
How to make mujadara hamra
Boil the lentils: First, discard any small stones from the lentils and rinse them well. Then combine them with 4 cups of water (1 L) and the salt in a large pot. Bring to a boil and cook for 25 minutes.
Fry the onions: As the lentils cook, finely chop the onions. Then, add the vegetable oil to a large skillet and heat over medium-low. Add the onions and sauté them for about 10 minutes or until they become dark brown. Make sure to stir continuously so they don’t just burn. Cooking them like this brings out a slightly bitter taste, which is needed for this dish.
Prepare the onion water: Then, drain the excess oil and carefully add 2 cups of water (500 ml) to the pot with the cooked onions. Bring to a boil over medium-high heat, then reduce to very low heat and simmer for about 7 minutes until the onions are very soft.
Combine and simmer: Next, sieve the onion liquid into the pot with the cooked lentils. The onions should be tender and disintegrate when passed through the sieve. If there are any small bits of onion left, press them with a spatula or a spoon so they pass through the sieve.
Next, add the bulgur wheat to the pot with the lentils and onion water. Bring to a boil over medium-high heat. Then reduce to very low and simmer for 10 minutes. Keep the pot uncovered and stir occasionally. Finally, remove the mujadara hamra from the heat, and add the olive oil. Stir to incorporate and set aside for 10 minutes before serving.
Samira’s tips
- Go darker than feels comfortable: The onions should be dark brown, but not burnt.
- Medium heat matters: Too high and the onions burn fast; too low and they turn sweet instead of savory.
- Mash, don’t puree: A rough onion paste gives the right texture and color.
- Salt timing matters: Add salt when the bulgur goes in, not earlier.
- Rest before serving: The covered rest keeps the dish fluffy, not wet.
Serving suggestions
Mujadara hamra is traditionally served warm or at room temperature with something fresh and cooling on the side. Crisp salads like fattoush, shirazi salad, or Lebanese creamy cucumber yogurt salad are classic.
It’s also common to serve it with raw vegetables such as radishes, tomatoes, cucumbers, and arugula. Plain yogurt works well alongside, or a cold ayran(salty drink yogurt).
FAQs
Fine bulgur absorbs too quickly and turns pasty. Coarse bulgur #2–#3 gives the right texture.
The onions weren’t cooked long enough. The color comes almost entirely from very deeply caramelized onions.
Cover and rest it first. If it’s still wet, uncover and let excess moisture evaporate over low heat for a minute or two.
More lentil recipes
If you try this recipe, let me know how it goes in the comments below. I’d also appreciate a rating on the recipe card.
Mujadara Hamra (Lentils & Bulgur)
Ingredients
- 2 cup dried brown lentils
- 6 cups water divided
- 1 Tbsp salt
- 1 cup olive oil for frying the onions
- 3 medium red onion finely chopped
- 10 oz bulgur wheat coarse, 1¾ cups
- 1/4 cup olive oil extra virgin, optional
Instructions
- Remove any debris or stones from the lentils and rinse them in a fine-mesh sieve.
- In a large saucepan, combine the lentils, 4 cups of water, and salt. Bring to a boil and cook for 25 minutes.
- Meanwhile, in a large skillet, heat the vegetable oil over medium-low heat. Add the onions and sauté them for about 10 minutes or until they become dark brown. Stir continuously.
- Drain the excess oil from the onions. Add 2 cups of water to the pot with the onions. Bring to a boil over medium-high heat, then reduce to low heat and simmer for 7 minutes.
- Once the lentils have cooked for 25 minutes, sieve the onion water into the saucepan with cooked lentils. The onions should disintegrate and pass through the sieve—use a spoon or a spatula to help pass any small bits.
- Add the bulgur wheat to the saucepan. Bring to a boil over medium-high heat. Then reduce to very low and simmer, uncovered, for 10 minutes, stirring occasionally.
- Remove the mujadara hamra from the heat and add the olive oil. Stir to incorporate and set aside for 10 minutes before serving.Enjoy hot or cold with a side of vegetables or a salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Samira, how many calories in 16 large tablespoons of Mujadara made from brown lentils and bulgur?
Hi there,
16 large tablespoons would be around 500 kcal. Please note that these nutritional value figures should only be considered estimates. I hope this helps!
This dish sounds delicious. I love lentils.