Lentils and Bulgur (called Mujadara)
This Lebonese dish is extremely filling and delicious!
- 2 cups Green lentils, rinsed well and picked over
- 6 cups Water
- 2 Tbsp oil (Olive or Canola)
- 1 ½ cup onions, chopped
- 1 or 2 tsp Salt (optional)
- 1 tsp Cumin powder
- ½ tsp each: Curry powder and cardamon
- 2/3 cup Bulgur (cracked wheat)
- Chop the onions and set aside.
- In a medium pot, on high heat, combine the lentils and water. After about 15 minutes you may notice some grayish foam develops on top, skim as much as you can and discard.
- While the lentils are cooking, heat oil over medium-high heat to saute the onions, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes.
- Add caramelized onions and spices to the lentils and let simmer covered on low heat for 5 minutes. Add the Bulgur to the Lentils cook uncovered on low heat, stirring occasionally, until the bulgur is tender and the water is absorbed, 15 to 20 minutes.
Serve with Tomatoes and cucumber salad. It tastes good but has only 160 Cal per serving (Serves 8) so I added a side of rice and half a baked chicken breast (if you’re still hungry).
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