Mjadra with Caramelized Onions and Crispy Tabbouleh

Ingredients

• green lentils1 cup (200g)
• coarse bulgur1 cup (180g)
• large onions3, thinly sliced
• olive oil4 tbsp (60ml)
• ground cumin1 tsp
• ground coriander1 tsp
• salt1 tsp, or to taste
• black pepper1/2 tsp
• water3 cups (750ml)
• for tabbouleh: flat-leaf parsley1 cup, finely chopped
• for tabbouleh: fresh mint1/4 cup, finely chopped
• for tabbouleh: tomatoes1 large, diced small
• for tabbouleh: lemon juice2 tbsp
• for tabbouleh: olive oil1 tbsp
• for tabbouleh: salt1/4 tsp

Directions

1. 1

   Rinse the lentils and place in a medium pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes, until just tender but not mushy.

2. 2

   While lentils cook, heat 3 tbsp of olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until deep golden brown and caramelized. Season with a pinch of salt, then set aside.

3. 3

   Once lentils are tender, stir in the bulgur, cumin, coriander, salt, and pepper. Cover and cook on low heat for 15-20 minutes, until bulgur is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

4. 4

   While mjadra rests, prepare the tabbouleh: In a bowl, combine parsley, mint, tomato, lemon juice, 1 tbsp olive oil, and salt. Toss well.

5. 5

   Fluff the mjadra with a fork and transfer to a serving platter. Top generously with the caramelized onions and serve with fresh tabbouleh on the side or layered on top.

6. 6

   Drizzle with a little extra olive oil before serving, if desired.