Mujadara Hamra Recipe
Mujadara Hamra is made with lentils, bulgur, and caramelized onions. Traditional Lebanese vegan dish with warm cumin flavor.
Servings: 8 servings
Equipment
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.
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
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