Yield: 4 servings
Preparation time: 30 minutes
Cook time: 1 hours
Total time: 1 hour and 30 minutes
Ingredients:
• 2 cups lentils, dry
• 4 ½ cups water
• 2/3 cup bulgur wheat, dry
• ½ teaspoon salt
• 4 teaspoons olive oil
• 1 medium onion, finely chopped
• 1 tablespoon garlic, minced
• 3 teaspoons cumin
• 1 ½ teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon black pepper
• ⅓ cup walnuts, chopped
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• ⅓ cup parsley, chopped
Directions:
1. Cook lentils in water until almost done but still firm, about 15 to 18 minutes.
2. Add bulgur wheat and salt. Remove from heat and cover. Allow to sit until bulgur wheat is tender and water is absorbed, about 20 to 25 minutes.
Note: If bulgur wheat seems dry, add more water.
3. Heat oil in another pot over medium-high heat. Add onions and sauté until very soft, about 5 minutes.
4. Add garlic, cumin, cinnamon, nutmeg, allspice, salt and black pepper. Cook for 1 minute.
5. Add walnuts. Stir to combine.
6. Add lentil and bulgur wheat mixture. Stir to combine. Remove from heat.
7. Heat oil in a large skillet over medium heat. Add sliced onions and cook until caramelized to very dark brown, about 20 to 25 minutes. Remove from heat.
8. Portion lentil and bulgur wheat mixture. Portion caramelized onions on top of lentils and bulgur wheat. Garnish with parsley.