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Lentils and Bulgur with Caramelized Onions

Lentils and Bulgur with Caramelized Onions

By Courtney Hill & Julia RackowApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Slow Cook Time
    6 to 6½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    medium yellow onions, halved and thinly sliced

  • 3

    bay leaves

  • 2½

    teaspoons ground cumin

  • ½

    teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 1

    cup coarse bulgur

  • 1

    cup brown lentils, rinsed and drained

  • 4

    scallions, thinly sliced

  • ¼

    cup chopped fresh flat-leaf parsley

  • Plain yogurt, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onions and cook, stirring occasionally, until deeply browned, about 20 minutes.

Transfer about half the onions to a paper towel–lined plate; set aside. Add the bay, cumin, allspice and 2 teaspoons salt to the pot, then cook, stirring, until fragrant, about 30 seconds. Pour in 3 cups water, scraping up any browned bits.

Step 2

Stir in the bulgur and lentils, then distribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low.

Set the cooking time for 10 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Drape a kitchen towel across the pot and re-cover without locking the lid in place. Let stand for 10 minutes. Open the pot, then fluff the mixture with a fork, removing and discarding the bay.

Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the reserved onions, the scallions and parsley. Serve with yogurt.