Mujadara Hamra
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
Lebanese
Mujadara Hamra
Description
Mujadara Hamra blends lentils and bulgur, two grains, with the distinctive flavor of slowly caramelized yellow onions cooked in avocado oil. The onions are cooked until deeply browned, imparting a sweet depth that complements the earthiness of the lentils. Adding cumin in the final step brings subtle warmth and aroma to the dish. Cooking involves layering the lentils atop the caramelized onions, simmering with water, then folding in bulgur to finish the cooking process. The lentils and bulgur absorb the sweet onion flavor as they soften.
The texture balances tender lentils with the slightly chewy bulgur, creating a cohesive side or main dish commonly served warm. It pairs well with salads or yogurt-based side dishes. This cooking method prioritizes developing onion flavor by slow caramelization, which is key to the dish’s character.
Leftovers keep well refrigerated for several days and reheat easily with a splash of water or broth to restore moisture. The dish can also be frozen for longer storage. Careful patience in cooking the onions deeply without burning is important to achieve the right flavor balance. Adding the bulgur at the right time ensures both grains finish cooking simultaneously with an even texture.
Ingredients
- ½ cup avocado oil
- 2 large onion finely chopped, yellow
- 1½ cups brown lentils rinsed and drained
- 1 ½ teaspoons salt
- 1 cup bulgur rinsed and drained, coarse #3
- 5 cups water
- 2 teaspoons cumin
Instructions
- Heat the oil in a large pot over high heat. Add the onions and cook, stirring constantly, until the onions are deeply browned, 25-30 minutes.
- Add the lentils on top of the onions, season with salt, and stir to combine everything together, about 1 minute.
- Add the water, bring to a boil, then reduce the heat to medium-low, cover with a tight-fitting lid and cook for 20 minutes.
- Remove the lid, stir in the bulgur and then cover again with the lid and cook for another 25 minutes.
- Remove the pot from the heat. Rest, covered, for 5 minutes longer. Fluff the mixture with a fork and stir in the cumin. Serve warm.
Notes
- Caramelize onions slowly for up to 30 minutes until deeply browned to bring out sweetness and depth.
- Add bulgur when lentils are halfway cooked to ensure even tenderness of both grains.
- Store leftovers in an airtight container in the refrigerator for 4-5 days and reheat gently with a splash of water or broth.
- Freeze for up to 3 months in freezer-safe containers; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 451mg | 19% |
| Potassium | 479mg | 10% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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