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Mujadara Hamra

Reddened Lentils with bulgur wheat

Course Main Course
Cuisine Lebanese
Keyword vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6


  • 4 large onions
  • 1/2 cup regular olive oil
  • 1 cups brown lentils
  • 1 cup coarse bulgur wheat
  • Boiled water
  • 3 1/2 cups cold water
  • Extra virgin olive oil


  1. Chop the onions and add them to a pan with the olive oil, sprinkle with a little salt
  2. Sauté on medium heat for at least 20 minutes until they turn dark brown (but not burnt!) The more you brown them the more savoury the flavour
  3. Stand back and slowly add enough boiled water to just cover the onions (it will splutter!) and squish them down with the back of a wooden spoon
  4. Add just under 1 tablespoon of salt and bring to the boil, cover and simmer on low heat for ten minutes
  5. Add the lentils and the cold water, turn up the heat until it starts to bubble then reduce the heat to low and leave to cook for around another half hour until the lentils are cooked
  6. Add the bulgur wheat and simmer for another 15 minutes.
  7. When the bulgur wheat has soaked up most of the liquid, adjust the salt as necessary, turn off the heat and add a dash of olive oil
  8. Serve with a side salad or a helping of plain yoghurt