Mujaddara with Lentils and Bulgur

Ingredients

• 1 cup brown lentils
• 2 cups coarse bulgur
• Water
• Salt
• 2 onions, cut into wedges
• Olive oil
• Meanwhile, slice the onions into wedges, fry them in olive oil until they brown, then place the fried onions over the mujaddara and stir.
• Leave the pot covered for 5 minutes before serving.
• You can garnish the mujaddara with onion wedges; add a little cornstarch to the onions and fry them in corn oil so they keep their shape and do not wilt.
• The mujaddara recipe and preparation method come from a friend and chef of the 'What Are We Cooking Today' site:
• Rina Abdullah
• Click Rina's name to visit her page on our site.
• You can serve the mujaddara alongside yogurt and salads such as fattoush and tabbouleh.
• If you love tabbouleh, click this link for an authentic tabbouleh recipe: How to prepare tabbouleh the traditional way.
• For a delicious fattoush recipe, click this link: How to make fattoush.

Method

1. After rinsing the lentils, put them in a pot with hot water and allow the lentils to cook until tender.
2. Add the bulgur and pour hot water so that the water level is about 2 cm (3/4 inch) above the mixture.
3. Add salt and cook on low heat with the pot covered until done.
4. Meanwhile slice the onions into wedges and fry them in olive oil until golden, then spoon the fried onions over the mujaddara and stir.
5. Close the pot and let rest for 5 minutes before serving.
   Timers: 5 min
6. You can garnish the mujaddara with extra fried wedge onions; some cooks toss a little cornstarch with the onions and fry in corn oil to keep them crisp and prevent wilting.