Lentils and Bulgur Wheat Pilaf (Mujaddara Hamra)
Prep time
Cook time
Total time
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.
Recipe type: Great Grain, Rice, and Bean Dishes
Serves: 6 cups
  • [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
  1. 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.
  2. Add green lentils, water, remaining 1 teaspoon salt, and cumin, and cook, stirring intermittently, for 40 minutes.
  3. 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.
  4. 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.
  5. To serve, spoon a few spoonfuls of lentil pilaf onto a plate and top with pearl onions.
Nutrition Information
Serving size: 1 cups Calories: 331 Fat: 19g Saturated fat: 3g Carbohydrates: 35g Sodium: 785mg Fiber: 9g Protein: 9g Cholesterol: 0mg



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