Lentil and Bulgur Mujadara Salad | Hearty Middle Eastern Lunch
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40 min
Under an hour
Sezamo
O salată orientală generoasă și sățioasă inspirată din clasica Mujadara: linte brună aromată, bulgur pufos, multă ceapă caramelizată crocantă, ierburi proaspete și un dressing aromat de lămâie cu chimion și ulei de măsline.
Ingredients
Preparation method
Cooking the lentils and bulgur
Rinse the lentils under cold running water and put them to boil in a saucepan with water and a pinch of salt. Let them simmer over medium heat for about 20 minutes, until the grains become tender but keep their shape (al dente). Drain the lentils well and let them cool.
Separately, place the bulgur in a heatproof bowl, pour 300 ml of hot water over it, and cover the bowl with a plate for 15 minutes, until the liquid is completely absorbed. Fluff the bulgur with a fork and let it cool to room temperature.
Caramelizing the crispy onions
Peel the yellow onions and slice them thinly. Heat 30 ml of olive oil in a large skillet over medium heat.
Chef's tip
For extra texture and freshness, you can add a few walnuts or almonds lightly toasted in a skillet before serving.
Mujadara salad keeps wonderfully in the refrigerator in an airtight container for up to 3 days, becoming even more flavorful as the flavors meld together.
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