Red Mjadara — South Lebanese Lentils with Bulgur
Red lentils cooked down to a porridge-like consistency with coarse bulgur, finished with a mountain of deeply caramelized onions. The South Lebanese version is entirely different from yellow mjadara (which uses rice) or mountain mjadara (which uses green lentils): the red lentils dissolve completely, creating a thick, velvety mass with a soft earthiness.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 350 g red lentils
- 200 g coarse bulgur (#3 or #4)
- 4 large yellow onion
- 100 ml olive oil
- 2 tsp ground cumin
- 1.5 tsp salt
- 1.2 liters water
Instructions
- Rinse the red lentils until the water runs clear. Place in a pot with the water and bring to a boil. Skim any foam.
- Simmer uncovered for 15 minutes until the lentils are very soft and beginning to dissolve.
- Add the coarse bulgur to the pot. Stir, cover, and reduce heat to low. Cook 15–20 minutes until the bulgur is tender and has absorbed most of the liquid. The mixture should be thick — thicker than a stew, closer to a porridge.
- Season generously with cumin and salt. If the mixture is too thick, add a small amount of boiling water.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the thinly sliced onions and cook, stirring frequently, for 30–35 minutes. The onions must reach a deep mahogany-brown — not just softened. This is non-negotiable.
- Pour two-thirds of the caramelized onions and all their oil into the lentil-bulgur mixture. Stir to combine.
- Transfer to a serving platter and top with the remaining caramelized onions.
- Serve warm, at room temperature, or cold — all three are correct.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Red Mjadara — South Lebanese Lentils with Bulgur?
Red lentils cooked down to a porridge-like consistency with coarse bulgur, finished with a mountain of deeply caramelized onions. The South Lebanese version is entirely different from yellow mjadara (which uses rice) or mountain mjadara (which uses green lentils): the red lentils dissolve completely, creating a thick, velvety mass with a soft earthiness.
Where is Red Mjadara — South Lebanese Lentils with Bulgur from?
Red Mjadara — South Lebanese Lentils with Bulgur comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Red Mjadara — South Lebanese Lentils with Bulgur vegetarian or vegan?
As written, Red Mjadara — South Lebanese Lentils with Bulgur uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Red Mjadara — South Lebanese Lentils with Bulgur?
The ground cumin called for here is part of the traditional recipe and gives Red Mjadara — South Lebanese Lentils with Bulgur its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Red Mjadara — South Lebanese Lentils with Bulgur?
In a Lebanese mains spread, Red Mjadara — South Lebanese Lentils with Bulgur is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Red Mjadara — South Lebanese Lentils with Bulgur ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.