Mujadara Hamra (Lentils & Bulgur)

🧂 Ingredients

• 15 oz dried brown lentils

  2 cups
• 6 cups water

  divided
• 1 Tbsp salt
• 1 cup vegetable oil

  for frying the onions
• 11 oz red onion

  3 small ones, finely chopped.
• 10 oz bulgur wheat

  coarse, 1¾ cups
• 2/3 cup olive oil

  extra virgin

Instructions

• 1 Remove any debris or stones from the lentils and rinse them in a fine-mesh
  sieve.
• 2 In a large saucepan, combine the lentils, 4 cups of water, and salt. Bring to a
  boil and cook for 25 minutes.
• 3 Meanwhile, in a large skillet, heat the vegetable oil over medium-low heat. Add
  the onions and sauté them for about 10 minutes or until they become dark brown.
  Stir continuously.
• 4 Drain the excess oil from the onions. Add 2 cups of water to the pot with the
  onions. Bring to a boil over medium-high heat, then reduce to low heat and
  simmer for 7 minutes.
• 5 Once the lentils have cooked for 25 minutes, sieve the onion water into the
  saucepan with cooked lentils. The onions should disintegrate and pass through
  the sieve—use a spoon or a spatula to help pass any small bits.
• 6 Add the bulgur wheat to the saucepan. Bring to a boil over medium-high heat.
  Then reduce to very low and simmer, uncovered, for 10 minutes, stirring
  occasionally.
• 7 Remove the mujadara hamra from the heat and add the olive oil. Stir to
  incorporate and set aside for 10 minutes before serving.
  
  Enjoy hot or cold with a side of vegetables or a salad.

Nutrition Info