Lentil Mujadara Salad with Crispy Onions | Oriental Lunch
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35 min
Quick
Sezamo
O reinterpretare proaspătă și răcoroasă sub formă de salată a celebrului preparat oriental Mujadara. Linte fină fiartă al dente combinată cu bulgur pufos, ceapă rumenită crocantă, mentă, pătrunjel proaspăt, dressing de lămâie și boabe crocante de rodie.
Preparation method
Preparing grains and legumes
Rinse the lentils under cold running water and cook in a saucepan with water and a pinch of salt for 15-20 minutes, until tender but still holding their shape (al dente). Drain well and leave to cool.
In a heatproof bowl, place the bulgur with 150 ml of hot water and a pinch of salt. Cover the bowl with a plate and leave to soak for 15 minutes, then fluff it gently with a fork.
Caramelising the onions and dressing
Thinly slice the yellow onions. Heat 2 tablespoons of the total amount of olive oil in a pan and fry the onion over medium-low heat for 12-15 minutes, until golden, caramelised and slightly crispy. Transfer to a paper towel.
Chef's tip
For extra crunch, you can also add a few pine nuts or lightly toasted almonds.
The salad keeps excellently in the fridge in an airtight container for 2-3 days, becoming even more flavorful as the flavors meld together.
Ingredients
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45 min
Under an hour
