Earthy lentils, nutty bulgur, richly caramelized onions, and aromatic spices combine to make Mujadara Hamra. Not only is it a budget-friendly meal, but it's healthy, filling, and comforting. The ingredients can easily be pulled from your pantry staples time and time again. It's also a great option for those looking for a vegan, protein-packed meal.
Mujadara Hamra is a traditional Lebanese dish that is eaten both year-round and for special fasting periods such as Lent, when meatless meals are desired.
It's a recipe somewhat akin to Vegetarian Chi Kofte, which also uses lentils and bulgur, but has a completely different flavor: more rustic, smoky (from the onions), and warm. It pairs well with garlic yogurt sauce and any type of side salad or simple mixed greens.
Ingredients
Few meals this amazing come from such simple ingredients. The secret to its success is largely due to the slow caramelization of the onions in extra-virgin olive oil. Here's what you'll need:
- Large onions: Yellow onions that are diced finely to between ⅛-1/4" and cook down into a dark color that imparts the reddish-brown color this dish is known for. The word "Hamra" means "red" in Arabic.
- Dried lentils: Protein-rich legumes that hold their shape and add a mild, satisfying flavor. Select either brown or green lentils. I tried to chase down both brown and green to compare, but could only find a greenish-brown or brownish-green variety, generically called "lentils." You may also find a petite French green lentil variety, but these would result in a firmer, more peppery cooked lentil, which would be less traditional for mujadara hamra. Take note: Don't buy red lentils. These are creamier and aren't typical for this dish. Remember, the reddish color comes from the caramelized onions, as previously described.
- Bulgur wheat: Medium coarseness for some hearty, tender texture.
- Extra virgin olive oil: This Mediterranean staple works its magic over a long caramelization process.
- Spices: Cumin, coriander, paprika, salt, and black pepper impart nice warm tones, mild heat, and earthy flavorings.
See recipe card for quantities.
Instructions
Step 1: Dice the onion into small pieces (¼" or smaller). Heat a sauté pan and add the olive oil. Begin stirring over medium heat. As the onions begin to soften, turn the heat to medium-low. Be sure to stir the onions often to cook evenly and to caramelize to a dark brown color. This process can take 30-45 minutes.
Step 2: While the onions are cooking, rinse and sort your lentils and combine them in a medium stock pot with the water and seasonings. Bring to a boil, cover and simmer for 25 minutes.
Step 3: When the onions are done, spoon them into the pot with the lentils, then add the coarse bulgur wheat and continue simmering for 20 minutes, stirring occasionally. If needed, add a little water with the bulgur to ensure it will absorb enough moisture.
Step 4: When the bulgur and lentils are tender, remove the mixture from the heat and serve warm.
Hint: Have patience with the onions, but don't be afraid to start them on a medium-high heat to begin with. Also, use a pan large enough not to crowd them.
Variations
- Gluten-free - instead of bulgur, you can make this with quinoa, which also provides an extra boost of protein. The final recipe texture will be a little softer and less nutty tasting.
- Smoky - For added smoky flavor, use smoked paprika instead of regular paprika.
- Deluxe - Add a sprinkling of chopped, fresh parsley leaves on top.
Equipment
You'll need a wide sauté pan to caramelize the onions. You'll also need a medium saucepan to initially cook the lentils and then to simmer the entire recipe to its final state.
Storage
You can easily store Mujadara Hamra in an airtight container for 4-5 days in the refrigerator. This dish also freezes well for up to a few months. Consider freezing the meal in single portions for a healthy meal on the go.
Top Tip
It's important to stir the onions more frequently toward the end of the caramelization process to prevent burning. On the other hand, make sure to allow the onions sufficient time to develop a dark, rich brown color instead of a pale brown.
FAQ
What is the difference between regular Mujadara (sometimes spelled Mujaddara) and Mujadara Hamra? The regular version is made with rice instead of bulgur. And the caramelized onions are laid on top of the dish instead of being simmered with them, so it doesn't have the same classic red color.
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Pairing
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📖 Recipe
Mujadara Hamra
Ingredients
Method
- Dice the onion into small pieces (¼" or smaller). Heat a sauté pan and add the olive oil. Begin stirring over medium heat. As the onions begin to soften, turn the heat to medium low. Be sure to stir the onions often to cook evenly and to caramelize to a dark brown color. This process can take 30-45 minutes.
- While the onions are cooking, rinse and sort your lentils and combine them in a medium stock pot with the water and seasonings. Bring to a boil, cover and simmer for 25 minutes.
- When the onions are done, spoon them in the pot with the lentils, then add the coarse bulgur wheat and continue simmering for 20 minutes, stirring occasionally. If needed, add a little water with the bulgur to ensure it will absorb enough moisture.
- When the bulgur and lentils are tender, remove the mixture from the heat and serve warm.
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