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Lentils with Bulgur Wheat + Caramelized Onions

Goodbye 2011.  Hello 2012.  This year was a big year for Nick and I.  We were married May 15th in Naples Florida at the beautiful La Playa Beach & Golf Resort with a small gathering of our closest friends and family.  It was also the year that we lost my 13 year old cat, Sydney, and gained two new members of the family, kittens Miles & Sadie.  2011 was a year of wins and losses, but most of all, a year of abundant love and joy.  It is said that lentils symbolize prosperity, good fortune, and wealth.  Nick and I are raising our forks full of lentils as we ring in 2012 with hopes for forkfuls of more love, health, and happy surprises.

Please enjoy this delicious and oh-so healthy lentil recipe not-modified-one-bit from Emeril Lagasse.  A note: Santa was very good to me this year, leaving a new Canon 100mm macro lens in my stocking.  I’m still getting the hang of it, but here are some photos taken with the new lens.

Lentils with Bulgur Wheat and Caramelized Onions: Moujadara with Burghul

Recipe courtesy of Emeril Lagasse, FoodNetwork.com

Serves 6-8

Ingredients

  • 1 cup dry green lentils, rinsed and picked over
  • 3 cups water
  • 1 cup bulgur wheat
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1 large yellow onions, finely chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • Pinch grated nutmeg
  • Pinch allspice
  • 3 large onions , thinly sliced
  • 1/4 to 1/2 cup chopped parsley

Directions

In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water is the wheat seems dry.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes.

Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add the lentil and bulgur wheat mixture and stir well to combine. Remove from the heat.

In a large skillet, heat the remaining tablespoon of olive over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from the heat.

Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley, to taste. Serve either hot or at room temperature.

 

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