Mjadara Hamra – Red Lentil Pilaf

Name: Mjadara Hamra - Red Lentil Pilaf
Prep time: 10 min
Cook time: 50 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Once you nail the onions, you’ve nailed it. This Lebanese mjadara hamra is smoky, hearty, and naturally vegan. Perfect with salad or pickles.

PREP TIME

10 minutes

COOK TIME

50 minutes

SERVES

4-6

About this recipe

Mjadara Hamra is a traditional lentil pilaf from the south of Lebanon, made with red lentils, caramelised onions, and cracked wheat. It’s one of those comforting dishes that’s naturally vegan without trying to be—just simple ingredients cooked with patience and love. The key to this dish is getting the onions deeply browned, almost to the point you think you’ve gone too far… but that’s when the flavour hits just right.

I still remember learning this recipe from my aunt. She’d always say, “Burn the onion!” And I would—but never quite enough. I thought I had burnt it, but she’d look at the pan and say, “That’s just brown, not burnt.” It wasn’t until she showed me what she meant—that deep, dark colour, just before it turns bitter—that I finally understood. Once you get that right, mjadara hamra becomes one of the easiest, most flavourful dishes to make.

And here’s something I love about mjadara hamra—it’s even better the next day. I once had leftovers and turned them into a completely new dish by pairing them with baked cauliflower. I coated the cauliflower in a simple herb paste, roasted it until golden, and spooned it over the mjadara with a dollop of tangy yoghurt sauce. Honestly, it was one of the most delicious things I’ve ever made. If you’re curious, try the recipe here—it’s a beautiful way to turn leftovers into something fresh and exciting

If you love lentil recipes, you might also enjoy my traditional Lebanese mjadara lentil rice or this Green Bean Lentil Salad with tangy dressing. And for something fresh but not so traditional, try my French Lentil Pea Salad with mint and feta. Lentils are a staple in our kitchen—they’re hearty, healthy, and always satisfying.

Ingredients

1 cup whole red lentils
5 cups of water
⅓ cup olive oil
4 onions finely chopped
½ cup cracked wheat (coarse)
salt to season

Notes from Rouba

Like my aunt used to say—don’t burn the onion, take it right to the edge. That bittersweet point is where the flavour lives.
This is best served warm or at room temperature.
It goes beautifully with a crunchy salad or pickles.
Use coarse cracked wheat for texture—it’s worth seeking out.

Method

Step 1. Cooking the Lentils

Bring 5 cups of salted water to a boil in a medium saucepan. Add the red lentils and reduce the heat to medium-low. Simmer for 20 to 25 minutes, or until the lentils are tender but not completely soft. Drain the lentils and set them aside, making sure to reserve the cooking liquid—you’ll need 1½ cups of it for the next step.

Step 2. Caramelising the Onion

While the lentils are cooking, heat the olive oil in a heavy-based pot over medium heat. Add the finely chopped onions and cook, stirring occasionally, for about 20 to 25 minutes. The onions should reach a deep, dark brown colour—almost burnt, but not quite. This is where all the depth and richness of flavour comes from, so don’t rush this step.

Step 3. Bringing It All Together

Once the onions are deeply caramelised, reduce the heat to low and carefully pour in 1½ cups of the reserved lentil liquid. Let it simmer gently for 2 minutes. Add salt to taste. Stir in the cooked lentils and the cracked wheat. Mix everything together well, cover the pot with a lid, and cook on very low heat for another 20 minutes or until the wheat is soft and the mixture is thick and pilaf-like.

A Few Things You’ll Want to Know

What are whole red lentils?
Whole red lentils are not bright orange red lentils. They’re brownish in colour with a deep reddish hue and they hold their shape beautifully after cooking—perfect for dishes like mjadara hamra where texture matters.

Can I use brown/green lentils instead of red?
Not for this one—red lentils give the right texture and flavour. brown/green lentils will soften and mash

What should I serve it with?
It’s perfect with a tomato-cucumber salad, pickled turnips, or just plain yoghurt.

Can I make it in advance?
Absolutely. It actually tastes better the next day.

What’s the best way to reheat it?
Honestly, it’s best enjoyed cold or at room temperature. That’s how we usually eat it. But if you prefer it warm, reheat gently in the microwave with a splash of water. If using the stovetop, keep the heat very, very low and let it simmer slowly—you don’t want it to catch or burn.