Bulgur and lentil mujadara with caramelized onions
Dimitra's Dishes · ♥ 1.1K likes · 34K views · 4 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp salt
- 3 whole large onions
- ⅓ cup olive oil
- ½ tsp salt
Halve the onions and slice thinly. Put them in a large, wide skillet with the olive oil and about half a teaspoon of salt over medium-high heat.
Once they start to cook, reduce to medium and stir until golden brown and caramelized, 20 to 25 minutes. Set aside to cool a little.
- 4–5 cup cold water
- 1 cup green small lentils
- 1 whole bay leaf
In a saucepan bring the cold water, lentils, a little salt and the bay leaf to a boil and cook 15 minutes. Drain.
- 1 cup bulgur wheat
- 2 cup vegetable stock, chicken stock, or water
- 1½ tsp salt
- black pepper
- ½–1 tsp ground cumin
Return the lentils to the pot with the bulgur, stock or water, 1.5 teaspoons salt, black pepper and the cumin. Mix and bring to a boil.
- fresh chopped parsley
- lemon wedges
Toss, transfer to a serving platter, top with the caramelized onions and all their olive oil, sprinkle with chopped parsley and set lemon wedges on the side.
Topping and serving