An easy to make, tasty, source of protein for vegans is a winning combination. This is a Mujaddara dish with a twist. Usually made with rice, this Druze version has bulgur instead, but retains all the benefits of taste, and especially those healthy ones that come from combining legumes and grains.
- 1 1/2 cup black lentils
- 1 cup coarse bulgur
- 4 medium onions
- 1 cup olive oil
- 1 teaspoon black pepper
- 1 teaspoon Salt
- 1 teaspoon cumin
- 1 teaspoon curry powder
- Finely chop the onions, put in pot and add the olive oil.
- Fry on moderate heat with cover on for 1/2 hour until the onion is nicely brown and caramelized. Make sure to constantly stir while frying to avoid it from sticking to the bottom of the pot and charring.
- Put the rinsed lentils in a big pot (no need to pre-soak), cover in water and bring to a boil.Turn heat down to lowest and cook for 1/2 hour until legumes are tender.
- Carefully add caramelized onions with oil they fried in to the pot with the lentils.
- Add the salt, pepper, cumin and curry powder and stir everything up. Let it all cook together for 5 more minutes. Add the bulgur in and stir up. You can decide how dry (or wet) you would like the final dish to be by adding more hot water with the bulgur.
- Let it all cook together for 5 minutes more and serve it hot or warm with tahini or something spicy on the side.
- Black / Beluga Lentil