• 1 cup lentils, rinsed
  • 5 cups water
  • ¼ cup bulgur, rinsed
  • 6 Tablespoons butter
  • 3 medium onions, chopped into small pieces
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder

Place lentils and water in a saucepan, then bring to a boil. Cover, then cook over medium heat for 15 minutes or until lentils are half-cooked. Add bulgur, and then bring to boil. Reduce heat to low, cover, then cook for a further 20 minutes or until both lentils and bulgur is tender but still intact and slightly firm, stirring occasionally and adding more water if necessary.

In the meantime, melt butter in a frying pan, then sauté onions until they turn golden brown. Add seasonings and cook for another couple of minutes.

Stir in frying pan contents into the saucepan, then stir and cook for a further 3 minutes. Serve hot.

This delicious recipe is by Habeeb Salloum


Leave a comment

Filed under Main Course, Protein, Vegetarian (lacto/ovo)

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s