Description

Hearty and comforting, this Mjadra bil-Burghul, or Lebanese Lentils and Bulgur, is a healthy staple that proves budget-friendly comfort can be incredibly delicious.

Ingredients

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Base Ingredients:

1 large yellow onion, fine dice
1 cup uncooked brown lentils, rinsed *
5 cups water
1/8 teaspoon baking soda *

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoons garlic powder
½ to 1 teaspoon cumin (+/-)
¼ to 1 ½ teaspoons sea salt (+/-)
Pinch to ¼ teaspoon black pepper (+/-)

Other Ingredients:

½ cup dry bulgur (size #2 bulgur), rinsed and soaked *

Optional Ingredients:

2 Tablespoons finely chopped fresh parsley

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Instructions

In a large stockpot, sauté the diced onions over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
Next add the uncooked brown lentils, 5 cups of water, and all the Spice/Herb Ingredients. Stir well, bring to a boil, then immediately lower to a low-percolating boil. Add the baking soda, stir well, then cover with a tight-fitting lid and boil with a low-percolating boil for 15 minutes.
In the meantime, rinse the bulgur, then place in a bowl and cover with 3 cups of water to soak while the lentils are cooking.
After 15 minutes, drain the water (discard) off the bulgur. Add the bulgur to the pot with the lentils, stir well, bring to a boil. Cover with a tight-fitting lid and boil with a low-percolating boil for 17 to 20 minutes or until the brown lentils and bulgur are perfectly tender.
Once tender, remove from the stove, cover with the lid and allow to sit for 10 minutes undisturbed. This allows the liquids to be fully absorbed.
After 10 minutes, stir in the finely chopped fresh parsley and allow to sit for another 5 minutes. Serve. Enjoy with crusty bread, pita bread, or naan, and/or with a simple side salad.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving: 4 to 6 (makes 6 cups)