2000s Recipes + Menus
Lentils with Bulgur and Onions
- Active time:10 min
- Start to finish:1 1/4 hr
- 3 medium onions, chopped
- 1/3 cup extra-virgin olive oil
- 1/2 cup plus 1/3 cup lentils (5 oz), rinsed and picked over
- 3 1/3 cups water
- 1/2 cup plus 1/3 cup bulgur (5 oz)
Accompaniment:plain yogurt (optional)
Cook onions in oil with 1/4 tsp salt in a 3-qt heavy saucepan over medium heat, covered, stirring occasionally, 10 minutes. Uncover and cook, stirring frequently, until deep golden brown, about 20 minutes. Using a slotted spoon, set aside about a third of onions for garnish.
Add lentils to onions remaining in pan with water, a rounded 1/2 tsp salt, and 1/2 tsp pepper. Bring to a simmer, then cover and cook over low heat 20 minutes. Stir in bulgur and cook, covered, until lentils and bulgur are tender and water is absorbed, about 20 minutes. Serve topped with reserved onions and yogurt if using.