I found this recipe on one of my favorite blogs: tasteofbeirut.com.
What you need:
4 onions
1 cup of brown lentils
1 cup of bulgur
salt, cumin
That's it! Super simple and easy. Cheap. Healthy, too, to make up for that pizza last night. And as easy as it is, you won't believe how many things I screwed up while making it. But it still turned out great.
First, slice all 4 of your onions. Slicing them very thin will be much better than the thicker slices you see here. Because I cut them so thick, they had a hard time carmelizing and crisping up. At this point, only put half in the frying pan.
So you now have the lentils, bulgur, and onions all together in that big pot. Take the rest of your onions and put them in the frying pan. You're going to carmelize these and then put them in, too.
Let the pot cook for maybe 10-20 minutes and you'll know it's done when you taste it and everything is smooth and flavorful. No crunchy lentils or bulgur. Add some salt as you like. Add some cumin, too. The original recipe calls for 1 teaspoon and I used that and it was perfect. I didn't add salt to the whole pot. Big D and I would rather add whatever we need to our individual servings.
And there you have it! It's vegan, too, although we're having it for dinner with kebab. I almost put roasted cauliflower in there, too. I think that might be really good.
Much thanks to Taste of Beirut for a terrific dinner.
What you need:
4 onions
1 cup of brown lentils
1 cup of bulgur
salt, cumin
That's it! Super simple and easy. Cheap. Healthy, too, to make up for that pizza last night. And as easy as it is, you won't believe how many things I screwed up while making it. But it still turned out great.
First, slice all 4 of your onions. Slicing them very thin will be much better than the thicker slices you see here. Because I cut them so thick, they had a hard time carmelizing and crisping up. At this point, only put half in the frying pan.
While the onions are cooking, put a pot on the stove and fill it with 3 cups of water on medium-high heat. Now, that's what the original recipe says, but at first, I just emptied 2 water bottles into the pot. Like I'm making pasta. However, I'm not making pasta. I'm making mujaddara. So back out comes the extra water and I measure in 3 cups. That wasn't enough, though, and I did keep adding more as the cooking time progressed.
At this point, you've got onions frying on the front burner and a pot in the back with water in it. Pour your cup of brown lentils in the pot on the back. If the water starts evaporating on you too quickly, just do like I did and add more a little bit at a time.
Once the onions are pretty much cooked (but not too brown), add them to the lentils AND add the cup of bulgur, too.
Let the pot cook for maybe 10-20 minutes and you'll know it's done when you taste it and everything is smooth and flavorful. No crunchy lentils or bulgur. Add some salt as you like. Add some cumin, too. The original recipe calls for 1 teaspoon and I used that and it was perfect. I didn't add salt to the whole pot. Big D and I would rather add whatever we need to our individual servings.
And there you have it! It's vegan, too, although we're having it for dinner with kebab. I almost put roasted cauliflower in there, too. I think that might be really good.
Much thanks to Taste of Beirut for a terrific dinner.
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