Visually inspect the lentils for any small stones. Wash and place in pot. Add 6 1/2 cups of water, bring to a boil, cover the pot and simmer over low heat about 20 minutes or until lentils are cooked but not overly soft. Drain in a colander and save its liquid.

Heat the olive and canola oil in a saucepan over medium-low heat, cook the onions for about ten minutes, stirring every few minutes.

Continue to cook and scarpe until onions are very dark brown in color, very crucial for the end result of the dish, the success of this dish lies in this step

Add the drained liquid from the lentils to the onions and let it simmer for one minute.

Add the cooked lentils, salt and the coarse bulgur slowly stirring the mixture.

Cover the saucepan and cook over very low heat for 25-30 minutes.

Serve with pita bread, radishes, fattoush, Middle Eastern salad, or some plain yogurt!

My favorite way to enjoy leftovers of mujadara Hamra is wrapped in Arabic bread / Pita bread or saj bread with sliced radishes, pickles and tomato wedges; a wrap that walks the balance between crunchy and creamy texture in one bite. Heavenly!