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Mujadara Recipe - Lebanese and Hamra version
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5 from 6 votes

Mujadara Hamra (Lentils & Bulgur)

Mujadara hamra is a wholesome lentils and cracked wheat (bulgur) from the South of Lebanon. Vegan friendly
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Lebanese, Mediterranean
Diet: Vegan
Keyword: brown rice, bulgur, cracked wheat, lebanese recipes, lentils, mujadara
Servings: 4 people
Calories: 309kcal



Pre cooking

  • Check lentils for stones that need to be discarded
  • Wash and soak for a couple of hours (I do this to speed up the cooking process)


  • After soaking lentils, discard and wash lentils to rid any excess sediment
  • Place lentils in a large pot with water, bring to boil
  • Cover the pot of lentils and simmer over low heat about 10 minutes or until lentils are par cooked.
  • Drain par cooked lentils in a colander and save liquid. You will use this later
  • Heat oil in a saucepan over medium heat
  • Cook the onions for about 30-40 minutes, stirring every few minutes until they are dark golden brown. (You'll need to be patient for this step - the onions must be like this as the dish relies on the taste of the caramelised onion)
  • Once onions are a dark golden colour, pour the liquid from the lentils into the onions and let it simmer for a couple of minutes to combine.
  • Add the cooked lentils, salt (to taste) and cracked wheat (bulgur), stir through thoroughly.
  • Cover the saucepan and cook over very low heat for 25-30 minutes.


Serving: 200g | Calories: 309kcal | Carbohydrates: 52g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 991mg | Potassium: 698mg | Fiber: 19g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 5mg