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Lentil and Bulgur Mujadara with Crispy Onions

A Levantine classic of lentils and bulgur simmered with warm spices, piled high with deeply caramelized crispy onions.

Ingredients

  • 1 cup dry green or brown lentils
  • 3/4 cup dry coarse bulgur
  • 3 large yellow onions thinly sliced
  • 4 tbsp olive oil divided
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 3 cups low-sodium vegetable broth or water
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Instructions

  1. In a pot, cover lentils with water and simmer 15 minutes until just tender but not mushy. Drain and set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and cook slowly, stirring occasionally, 25-30 minutes until deeply caramelized and crisp at the edges.
  3. Meanwhile, heat remaining 2 tablespoons olive oil in a pot over medium heat. Add cumin and cinnamon, toasting a few seconds.
  4. Add cooked lentils, bulgur, and broth. Bring to a boil, then reduce heat, cover, and simmer 12-15 minutes until bulgur is tender and liquid is absorbed.
  5. Season with salt and pepper and fluff with a fork.
  6. Spoon onto a platter, top generously with the crispy onions, and finish with parsley and lemon wedges.