A simple, hearty Middle Eastern vegetarian dish with caramelized onions, bulgur, and lentils. Perfect served with fresh herbs, yogurt, and lemon wedges!
📌 Ingredients (4 servings)
- 2 tbsp extra-virgin olive oil 🫒
- 3 cups thinly sliced onions 🧅
- ½ tsp salt 🧂
- 2 tbsp + 1¼ cups water 💧
- 1½ cups cooked or canned lentils (rinsed) 🍛
- ⅔ cup bulgur 🌾
- ¼ cup minced fresh mint, divided 🌿
- ¼ cup nonfat plain yogurt 🥛
- 1 medium lemon, cut into wedges 🍋
👩🍳 Instructions
1️⃣ Caramelize the onions:
Heat olive oil 🫒 in a large skillet over high heat. Add onions 🧅 and salt 🧂. Cook, stirring frequently, until onions begin to brown, about 5 minutes.
2️⃣ Soften the onions:
Reduce heat to low, add 2 tbsp water 💧, and cook, stirring frequently, until onions are golden brown and very soft, 13–15 minutes.
3️⃣ Cook lentils & bulgur:
Stir in lentils 🍛, bulgur 🌾, and remaining 1¼ cups water 💧. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until water is absorbed, 7–8 minutes.
4️⃣ Add fresh mint:
Stir in 2 tbsp mint 🌿.
5️⃣ Serve:
Top with remaining mint 🌿, yogurt 🥛, and lemon wedges 🍋. Enjoy warm!
💡 Tips
-
Make ahead: Refrigerate airtight for up to 3 days or freeze for up to 1 month. ❄️
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Cook lentils: 1 cup dry lentils = ~2½ cups cooked. Cover with water, simmer 15–30 min until tender, then drain & rinse. Or use 15-oz canned lentils (rinsed).
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Bulgur: Needs just a quick soak in hot water for most recipes.
