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1 cup brown lentils
Soak the lentils in water for 3 hours and the bulgur in water for 1/2 hour. (I have left them in water from around 8.30 am and then returned at 1 or 2 in the afternoon and made the dish--it was fine)
Strain the lentils and transfer to a pot. Add the 3 cups of water and cook for 20 minutes until they are boiling.
Remove from heat so the lentils can continue to cook on their own for another 10 minutes.
Heat the oil in a frying pan and fry the onions until they are brown.
Put the lentils back on the heat.
Strain the bulgur, add it to the pot with the lentils, and mix them together well.
Cover the pot and cook on low heat until the water is absorbed by the mixture.
When the water is absorbed, add the onions and mix.
Add salt and pepper (if desired) to taste. Allow to sit for 15 minutes, then serve.
Poster's Notes:
Posted by Adina Rosenstein
Nutritional Info Per Serving: N/A
1-1/2 cups bulgur/bulghur/burghul (goss) (I think that means the bigger grains and not the finer grain)
3 cups water
1/2 cup olive oil
4 large onions cut into strips
1 teaspoon salt (or to taste)
Black pepper to taste (optional)
If I follow this procedure, it always comes out great. It is a great dish to bring to a vegetarian family when needed.