The easy on the budget meals continue....
When I came across a picture of this recipe on pinterest the other day and then looked at it on Egg and Soldier, I knew I would have to try it. I had heard of Mujadara before, which is basically the same apart from using rice with the lentils, but I do really like bulgur and am always looking for new ways of having it.
In a way this is such simple food, but it is full of flavour and you know you are being good to yourself when you're eating it. I had mine warm with some Roasted Curried Cauliflower (I'll post that soon) last night and a spoon full of thick Greek Yoghurt, but it was equally good today as a cold lunch salad. I'm really looking forward to experimenting with this as a basis for salads, adding some chickpeas, cucumber, fresh corriander and tomatoes for example. I think it'll be really versatile.
Imjadara (serves 4)
2 cups stock (vegetable or beef)
1/2 tbsp tomato paste
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp turmeric
a pinch of cayenne
salt, to taste
pepper, to taste
1/2 cup brown or green lentils, rinsed
2/3 cups coarse-ground bulgur
2 tbs extra-virgin olive oil
1 large onions, halved and thickly sliced
In a large heavy based sauce pan bring the stock to a boil.
Add the tomato paste and all spices except the salt and pepper.
Add the lentils, re-place the lid and simmer for about 15minutes.
Whilst the lentils are simmering, heat some olive oil in a large frying pan.
Add the onions and fry over low to medium heat for about 30-35 minutes, stirring often, until they’re soft and brown.
After 15 minutes check the lentils, add in the bulghur, put the lid back on and cook over very low heat for another 10-15 minutes.
Remove from heat and rest for another 10 minutes or so, after which time the bulgur should be tender and nicely plumped.
Stir in the olive oil and season with salt and pepper to taste.
Serve the lentils and bulgur topped with the onions and serve with thick Greek yogurt and salad.