Lebanese Lentil and Bulgur Salad
A hearty Lebanese grain salad of cooked green lentils and bulgur wheat tossed with caramelized onions, fresh herbs, and a bright lemon-cumin dressing. Inspired by mujaddara, served at room temperature.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1/2 cup medium bulgur wheat
- 4 cups water
- 1 large large yellow onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
- 4 scallions, thinly sliced
Instructions
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1
Rinse 1 cup green or brown lentils and place in a saucepan with 4 cups water. Bring to a boil, reduce heat, and simmer 20 minutes. In the last 10 minutes stir in 1/2 cup medium bulgur wheat and cook until both are tender and liquid is absorbed. Spread on a baking sheet to cool.
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2
Meanwhile, heat half of the 1/4 cup extra-virgin olive oil in a wide skillet over medium heat. Add 1 large thinly sliced large yellow onion and cook 20 to 25 minutes until deeply golden and caramelized. Season with a pinch of salt and set aside.
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3
In a large bowl, whisk together the remaining olive oil, 1/4 cup fresh lemon juice, 1 tsp ground cumin, 1/4 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
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4
Add the cooled lentil-bulgur mixture to the bowl and toss with the dressing. Fold in the caramelized onion, 1/4 cup chopped fresh flat-leaf parsley, and 4 thinly sliced scallions.
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5
Taste and adjust seasoning. Serve at room temperature or refrigerate up to 2 days.