Lentils and Bulgur with Carmelized Onions

[Guest guest]

This is one of the very few recipes that I haven't altered in some

way. (courtesy of Emeril Lagasse)

In this recipe, it's really the carmelized onions that do it for me.

The overall spices of the lentils and bulgur are very mellow, and you

almost just catch a taste of them, which allows the deep flavor of

the carmelized onions to round out the flavor. I can't say this is a

recipe that will be made on a weekly or biweekly basis, but the

flavors are interesting enough to make it again. Pictures are at

http://28cooks.blogspot.com

 

Lentils with Bulgur Wheat and Carmelized Onions

1 cup dry green lentils, rinsed

3 cups water

1 cup bulgur wheat

3/4 teaspoon salt

3 tablespoons olive oil

1 large yellow onions, finely chopped

2 teaspoons minced garlic

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground black pepper

Pinch grated nutmeg

Pinch allspice

3 large onions, thinly sliced

1/4 to 1/2 cup chopped parsley

 

In a medium pot, combine the lentils and water. Bring to a boil,

lower the heat, cover, and simmer until still firm and almost done,

15 to 18 minutes. Add the bulgur wheat and 1/2 teaspoon salt, cover,

and remove from the heat. Let sit until the bulgur is tender and the

water is absorbed, 20 to 25 minutes, adding more water is the wheat

seems dry.

 

In a large skillet, heat 2 tablespoons of the oil over medium-high

heat. Add the chopped onions and cook, stirring, until very soft, 5

minutes.

 

Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black

pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add

the lentil and bulgur wheat mixture and stir well to combine. Remove

from the heat.

 

In a large skillet, heat the remaining tablespoon of olive over

medium heat. Add the sliced onions and cook, stirring occasionally,

until caramelized to a very dark brown color, 20 to 25 minutes.

Remove from the heat.

 

Transfer the lentil and bulgur wheat mixture to a platter and top

with the caramelized onions. Sprinkle with chopped parsley, to taste.

Serve either hot or at room temperature.

 

Enjoy!

Christiane

http://28cooks.blogspot.com