Lentils and Bulgur with Caramelized Onions
- Makes4-6 servings
- Cook Time1 hour
- Slow Cook Time6 to 6½ hours
- Active time plus cooling30 minutes active
- 1
This hearty dish is a spin on mujaddara, a Levantine classic that typically pairs fried onions and lentils with rice. Instead of rice, we've used coarse bulgur, or cracked parcooked wheat, which lends a nutty flavor and texture. The onions are fried in olive oil until deeply caramelized—almost burnt, really—to coax out a savory bittersweet flavor. Served hot, warm or at room temperature, with a dollop of plain yogurt, this is a delicious accompaniment to grilled or roasted meats, but it’s also hearty enough to be the center of a vegetarian meal.
Don't worry if the onions caramelize unevenly. A handful of pale slices won't affect the dish's final flavor, but the bulk should be deep, dark brown—almost mahogany—in color. Underbrowned onions won't lend the dish the proper depth of flavor because they lack complex bittersweet notes.
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