Ingredients Jump to Instructions ↓

  1. 1 cup dry green lentil s, rinsed and picked over

  2. 3 cups water

  3. 1 cup bulgur wheat

  4. 3/4 t salt

  5. 3 T olive oil

  6. 1 large yellow onion , finely chopped

  7. 2 t minced garlic

  8. 1 t ground cumin

  9. 1/2 t ground cinnamon

  10. 1/4 t ground black pepper Pinch grated nutmeg Pinch allspice

  11. 3 large onion s, thinly sliced

  12. 1/4- 1/2 cup chopped parsley , garnish Serve with pita bread

Instructions Jump to Ingredients ↑

  1. In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and ½ teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water is the wheat seems dry. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes. Add the garlic, cumin, cinnamon, remaining ¼ teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add to the lentil and bulgur wheat mixture and stir well to combine. In the large skillet, heat the remaining tablespoon of olive over medium-low heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from the heat. Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley, to taste. Serve either hot or at room temperature, with pita bread.


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