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Enjoy the taste of the Middle East with this authentic Mujadara recipe! Made with lentils and bulgur, and topped with caramelized onions, this dish is a comforting, nutrient-rich delight. Pair it with your favorite salad or stew for a complete meal.
Type of Cuisine:
Middle Eastern
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 cups brown Lentils | |
| 1 cup Coarse Bulgur # 4 | |
| 3 small Onions, thinly sliced | |
| 1/2 cup cup Olive Oil | |
| 1/2 teaspoon Salt | |
| 1 tablepoon ground Cumin | |
| 4 cups Water |
Preparation
1
Prepare the Lentils
Start by rinsing the lentils thoroughly under cold water. Continue until the water runs clear, eliminating any residual dust or impurities.
Start by rinsing the lentils thoroughly under cold water. Continue until the water runs clear, eliminating any residual dust or impurities.
2
Cook the Lentils
In a large pot, bring 4 cups of water to a boil. Once boiling, add the rinsed lentils, 1/4 teaspoon of salt, and half of the cumin. Reduce the heat to a simmer and cook the lentils for about 20–25 minutes, until they’re tender but not mushy.
In a large pot, bring 4 cups of water to a boil. Once boiling, add the rinsed lentils, 1/4 teaspoon of salt, and half of the cumin. Reduce the heat to a simmer and cook the lentils for about 20–25 minutes, until they’re tender but not mushy.
3
Caramelize the Onions
While the lentils are simmering, heat olive oil in a frying pan over medium heat. Add the sliced onions and cook until they reach a deep golden brown. This caramelization is key to the rich, signature flavor of Mujadara. Stir in the remaining half of the cumin and the other 1/4 teaspoon of salt. Cook for another 1–2 minutes to let the flavors meld beautifully.
While the lentils are simmering, heat olive oil in a frying pan over medium heat. Add the sliced onions and cook until they reach a deep golden brown. This caramelization is key to the rich, signature flavor of Mujadara. Stir in the remaining half of the cumin and the other 1/4 teaspoon of salt. Cook for another 1–2 minutes to let the flavors meld beautifully.
4
Add the Bulgur and Combine
Once the lentils are tender, stir the coarse bulgur into the pot. Add a generous scoop of the caramelized onion-cumin mixture from the pan. Mix well to ensure everything is evenly combined. Cover the pot and simmer for 15–20 minutes, allowing the bulgur to cook through and absorb most of the liquid
Once the lentils are tender, stir the coarse bulgur into the pot. Add a generous scoop of the caramelized onion-cumin mixture from the pan. Mix well to ensure everything is evenly combined. Cover the pot and simmer for 15–20 minutes, allowing the bulgur to cook through and absorb most of the liquid
5
Finish and Serve
After cooking, taste and adjust the seasoning if needed. To serve, spoon the Mujadara Hamra onto a platter while it’s hot, and generously top it with the remaining caramelized onion-cumin mixture. Relish the comforting, rich flavors—just like we do at home!
After cooking, taste and adjust the seasoning if needed. To serve, spoon the Mujadara Hamra onto a platter while it’s hot, and generously top it with the remaining caramelized onion-cumin mixture. Relish the comforting, rich flavors—just like we do at home!
Recipe Tips & Suggestions
Storing and Reheating Mujadara:
Once the Mujadara has cooled down, place it in a sealed container. It'll keep fresh in the fridge for around 5 days. To reheat, use either a microwave or warm it gently on the stovetop until heated through.
Freezing Mujadara:
Absolutely! Mujadara can be safely frozen for up to three months. Just ensure it's stored in a suitable freezer container.