Red lentil and burghul mujaddara


   There are certain ingredients I always keep in my pantry, such as lentils (many different types), burghul, rice, quinoa, beans, chickpeas, onions, garlic, potatoes and carrots. They all keep well and when I run low on fresh ingredients, I know I can rely on these to provide a nice, substantial meal. You can combine them in so many ways and create something new every time, it never gets boring!

Ingredients (serves 4-6)
- 1 cup red lentils, picked and rinsed
- 1/2 cup coarse burghul
- 3 onions, diced
- 4 garlic cloves: 2 minced and 2 mashed
- 1 teaspoon cumin
- paprika
- 2 Tablespoons extra virgin olive oil, plus more for garnish
- 2 Tablespoons canola oil 
- salt and pepper

  In a pot, heat evoo and fry the 2 minced garlic cloves for about 10 seconds or until fragrant. Add burghul and cumin and fry for a minute or two, stirring constantly. Add lentils and 3 cups of water, salt and pepper and bring to a boil. Lower heat and simmer for about 20 minutes or until both burghul and lentils are done, adding more water if needed. Meanwhile, heat the canola oil in a nonstick pan, add the diced onions, give them a good sprinkle of sea salt and fry until golden. Sprinkle onions with paprika and, stirring, cook for about another minute, remove from heat and add to the lentil and burghul mixture. Add the 2 mashed garlic cloves, taste and adjust seasonings. Place in serving dish, drizzle with paprika and olive oil. Enjoy it with a salad and pita bread. Bon appétit!












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