Mujadara with Bulgur
Description
A frugal meal suitable also for vegetarians and vegans and regarded as poor man’s food, entirely made from your pantry, filling and most importantly delicious and nutritious. Serve it with fattoush, Middle Eastern salad or even some plain yogurt on the side! And I tell you, it is a meal fit for a king!! Watch the video tutorial below.
Equipment
- Pot
- Skillet
Ingredients
- 1 cup brown or green lentils preferably the brown, but both work
- ¾ cup coarse bulgur
- 1/3 cup canola oil
- 1 small onion finely chopped, to cook together with the lentils and bulgur
- 3 large red onions julienne, to caramelize
- A dash of cumin powder optional
- 3 cups water
- 1 teaspoon salt or to taste
Instructions
- Visually sort the lentils. Wash and drain and place in a pot. Add 3 cups of water and bring to boil; cover and let it simmer over very low heat for 20 minutes or until lentils are soft.
- Transfer the lentils to a colander and save the excess liquid.
- To caramelize the onions: In a wide skillet, heat the oil over medium-high heat. Add the sliced onions and cook about 10 minutes, stirring all the time. At this stage onions start wilting. Reduce heat to low and continue to cook and scrape until the onions are rich brown and crispy. You need to remove them before they get burnt brown. Use a slotted spoon or tongs to take the onions out of oil. (You will later top the dish with those onions you caramelized).
- Transfer the oil in the skillet to a stockpot; add the chopped onion to the stockpot and sauté to a light brown color.
- Stir in the lentils, bulgur and 11/2 cups of the lentil broth (you saved before), salt and cumin powder and bring to a boil. Reduce heat to low, cover up and simmer for 25 minutes, allowing the bulgur to cook and the flavors develop together.
- Transfer to a serving dish and garnish with the caramelized onions. Serve with fattoush or Middle Eastern salad. Enjoy!!
Video
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