Mujadara With Bulgur

1. 1

   1. Prepare bulgur according to instructions (I use Bob's red mill).

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   2. In large pot or dutch oven saute onions in olive oil until crisp. Add minced garlic for the last 2 minutes.

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   3. Add lentils 3 cups of water , 2 teaspoons salt, bay leaf and cinnamon stick, cumin, cayenne and allspice. Bring to a simmer. Cover and cook over low heat for 15- 20 minutes.

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   4. When most of the water is absorbed into the lentils and they are soft but firm add the just prepared bulgur (it should still be warm) to the lentils mix and let sit covered until the water is absorbed.

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   5. Adjust salt and pepper if desired

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   6. Just before serving add some high quality olive oil for taste and texture.

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   7.Can be served at room temperature or warm

* Per serving · 4 servings · Values may vary.

No additional tips available.