I pulled out the big bag of french lentils that I picked up on sale last time I went to Whole Foods and thought to myself, I wonder how well lentils go with bulgar wheat? (I’ve had a jar of bulgar wheat staring back at me from the cupboard for awhile too.) Turns out this is a common combination in Lebanese and Syrian cooking in a dish referred to as Mujadara. Here’s a variation of my [Veganomicon inspired] Spiced brown rice w/ caramelized onions & lentils that comes fairly close to it. I added some greens to mine to round out the dish. I listed it as an optional variation below, but highly recommend it!
Spiced Lentils & Bulgar with Caramelized Onions
3 large onions, halved and thinly sliced into half moons
olive oil for misting
1 c. lentils, your choice (I used french lentils at the time of this writing, but any will do!)
3 c. water or veggie broth (PLUS extra 1/2 c. if using greens)
1 tsp. cumin
2 tsp. curry powder
1/2 tsp cinnamon
1/4-1/2 tsp. ground ginger
pinch of cayenne, optional
pinch of smoked paprika, optional
sea salt & fresh ground pepper
1-2 c. of chopped frozen greens, optional*
1.25 c. bulgar wheat
1. Pre-heat oven to 400*F. Prepare and spray baking pans with olive oil. Add onions to pans, spray with more olive oil and sprinkle generously with salt. Bake for 45 minutes. After this time you can drop the heat down to 200*F, and let them cook until the bulgar and lentils are ready.
2. Bring 3 cups of water or broth to a boil in a medium pot. Add all spices, and add lentils. Drop heat to low, cover and simmer for 30 minutes*.
* If you want to add some green to the dish, drop in some frozen, chopped greens in for the last 10 minutes of simmering.
3. Add bulgar, cover and remove from heat. Let it sit for about 30 minutes. At this point, most of the liquid should be absorbed. Fluff, and fold in caramelized onions.
Also, look at these spoiled cats!