Mujaddara

  • 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

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

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