Mujadara Hamra

Yumna Jawad

Updated Mar 05, 2026

5 from 10 votes

Authentic Mujadara Hamra recipe with lentils, bulgur, and caramelized onions cooked together for a simple Lebanese meal.

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Prep Time 10 minutes
Servings 8 servings
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Mujadara Hamra.
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mujadara hamra is a labenese fave of mine!

I grew up eating mujadara hamra, so it’s one of those dishes I never really had to learn. It was just always there. Lentils, bulgur, and a lot of onions cooked down until they’re really dark and flavorful.

I still make it the same way now, and it’s funny watching my kids eat it because it reminds me so much of my own childhood. Mujadara hamra is a very simple Lebanese dish, mostly pantry ingredients, but once the onions are deeply browned and everything cooks together, it turns into something really comforting.

Happy Cooking!
– Yumna

Mujadara Hamra Ingredients

Ingredients for recipe before prepping in individual bowls or cups: red lentils, 2 yellow onions, coarse bulgur, cumin, salt, oil, and water.
  • Onions & avocado oil: The onions are the most important part of mujadara hamra. I cook them slowly in the oil until they’re deeply browned, almost jammy. That’s where most of the flavor comes from, so I don’t rush this step. Stir often so they don’t burn. Chop the onions finely, so they mix into the lentil and bulgur. If you need help with this part, read my tips on caramelizing onions.
  • Lentils: Brown lentils work best because they hold their shape while cooking. Green lentils can work too, but I avoid red lentils since they break down too quickly in this Lebanese mujadara. You want to make sure to rinse them well and pick through them in case there are any small pebbles in the bag.
  • Coarse bulgur (#3): This recipe uses coarse bulgur, so it cooks at the same pace as the lentils and stays fluffy instead of mushy. If you only have fine bulgur (#1), it will cook much faster and change the texture.
  • Cumin: Lebanese cuisine relies heavily on this warm and earthy spice. I stir the cumin in at the end instead of cooking it early. That keeps the flavor more noticeable and aromatic instead of getting lost in the pot.

How to Make Focus Mujadara Hamra

Onions in a large pot before cooking.
Step 1: Add oil and heat the chopped onions over a consistent high heat, stirring constantly.
Onions after caramelizing for 25 minutes.
Step 2: Continue to cook the onions until deeply browned.
Lentils added before combining.
Step 3: Add the lentils on top of the onions, season with salt, and stir to combine.
Water added.
Step 4: Add water and bring to a boil. You will then reduce the heat and cover it with a tight-fitting lid.
After cooking lentils with bulgur added before combined.
Step 5: After halfway through cooking the lentils, stir in the bulgur and continue cooking.
Fluffing lentils and rice with a fork after cooked with cumin sprinkled on top.
Step 6: Before removing the lid, transfer the pan off the heat and let it rest for a few more minutes. You can then remove the lid, sprinkle in the cumin, and fluff the mujadara lentil and bulgur mixture with a fork.
Mujadara Hamra.

Mujadara Hamra Recipe

Author: Yumna Jawad
5 from 10 votes
Mujadara Hamra is made with lentils, bulgur, and caramelized onions. Traditional Lebanese vegan dish with warm cumin flavor.
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Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings8 servings
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Ingredients
 
 

  • ½ cup avocado oil
  • 2 large yellow onions finely chopped
  • 1½ cups brown lentils rinsed and drained
  • 1 ½ teaspoons salt
  • 1 cup coarse bulgur #3 rinsed and drained
  • 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.

Equipment

Notes

My Top Tip: Add the bulgur at the right time. To make sure that both the bulgur and lentils are fully cooked and tender, add the bulgur to the lentil and onion mixture when the lentils are about halfway cooked.
Storage: Store leftovers in an airtight container in the fridge for 4-5 days. To reheat, add to a pot with a splash of water or broth over low heat until warmed through. You can also reheat in the microwave for 1-2 minutes.
Freezing: You can freeze the mujadara hamra for up to 3 months by storing it in a freezer-safe container or zip-top bag. To reheat, thaw in the fridge overnight and microwave until heated through.
 
 

Nutrition

Calories: 324kcal, Carbohydrates: 39g, Protein: 12g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 451mg, Potassium: 479mg, Fiber: 15g, Sugar: 2g, Vitamin A: 23IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Caramelize the onions well. The onions are a key component of this dish, and it’s important to cook them until they are deeply browned to get the rich, sweet flavor. Be patient and don’t rush the process; caramelizing onions properly can take up to 30 minutes.
  2. Don’t skip the cumin! This spice is essential to mujadara hamra and adds a warm, earthy flavor to the dish.
  3. Use a fork to fluff the mixture. This helps separate the bulgur and lentil grains, giving them a light and fluffy texture while evenly distributing any spices or seasonings added to the dish. It also helps to prevent the grains from becoming mushy or sticky, resulting in a perfect texture.
Mujadara Hamra in pot after fluffing

Serving Ideas

FAQs

What is mujadara hamra

Mujadara Hamra is a variation of the traditional Lebanese dish “mujadara,” which is made with lentils, rice, and deeply caramelized onions. In “mujadara hamra,” you’ll find bulgur wheat in place of the rice, and I like to add the onions in directly instead of frying and then layering on top as I do with mujadara.

The lentils are then cooked with the onions until halfway done, and then the bulgur is added to finish cooking. Finally, the dish is fluffed together with cumin for additional flavor. This variation of mujadara has a distinct, rich flavor and is often served as a main or side dish in Lebanese cuisine.

Can I use a different spice than cumin or leave it out?

Yes, you can either use a different spice or leave it out, though it will change the overall flavor of this Lebanese dish. You can substitute 1-2 teaspoons of ground coriander, 7 spice, chili powder, curry powder, turmeric, ground caraway, or paprika.

Mujadara hamra served in a small bowl topped with mint and radishes next to large serving platter showing some of it removed with serving spoon in the dish.

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Comments

  1. Arthur says:

    Yum! Love Mujadara. Our local Lebanese restaurant, Neomonde here in Raleigh, North Carolina, introduced me to this wonderful lebanese dish!

    Reply
    1. Yumna J. says:

      It is so good! I agree!

      Reply