Mujadara Hamra (Lentils & Bulgur)

5 from 1 vote

Mujadara Hamra (Lentils & Bulgur)

This mujadara hamra uses deeply caramelized onions, brown lentils, and coarse bulgur for a fluffy, savory dish with rich color and comfort.

Prep Time10

Cook Time35

Total Time45

Course: Main

Cuisine: Lebanese

Diet: Vegan, Vegetarian

Freezer friendly: 3 Months

Shelf life: 3-4 Days

Servings:

Author: Samira

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

US Customary - Metric

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

To store: Keep any leftovers in an airtight container. Store them in the fridge for 3-4 days or in the freezer for 3 months. Enjoy them cold or reheat them in the microwave or on the stovetop.

Check the blog post for serving suggestions!

Nutrition