Lentils and Bulgur Wheat Pilaf (Mujaddara Hamra)


This lentil pilaf contains onions, onions, and more onions. But the flavor isn't like you imagine-it's actually sweet because the onions are slowly cooked to caramelize them. The lentils and bulgur soak up all the flavor and add a hint of earthiness.

Nutritional info
per serving

Calories 331
Fat 19g
Saturated fat 3g
Carbohydrates 35g
Sodium 785mg
Fiber 9g
Protein 9g
Cholesterol 0mg

Lentils and Bulgur Wheat Pilaf (Mujaddara Hamra)

6 cups
Prep time: Cook time: Total time:


  • [1/2] cup extra-virgin olive oil
  • 2 large yellow onions, chopped
  • 2 tsp. salt
  • 2 cups green or brown lentils, picked over and rinsed
  • 6 cups water
  • 1 TB. cumin
  • 1 tsp. ground black pepper
  • 1 cup bulgur wheat, grind #2
  • 3 cups pearl onions, peeled


In a large, 3-quart pot over medium-low heat, heat [1/4] cup extra-virgin olive oil. Add yellow onions and 1 teaspoon salt, and cook, stirring intermittently, for 20 minutes or until onions are dark brown but not burned.

Add green lentils, water, remaining 1 teaspoon salt, and cumin, and cook, stirring intermittently, for 40 minutes.

Stir in black pepper and bulgur wheat, cover, and cook for 5 minutes. Remove from heat, uncover, fluff with a fork, cover, and set aside for 10 minutes.

In a large skillet over medium-low heat, heat remaining [1/4] cup extra-virgin olive oil. Add pearl onions, and cook, stirring intermittently, for 15 minutes.

To serve, spoon a few spoonfuls of lentil pilaf onto a plate and top with pearl onions.

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