Mujadara

Ingredients for 4 servings:

• 1 jar lentils
• 1 jar bulgur
• 5 glasses of water
• 4 m.-sized onion(s)
• 5 tbsp olive oil
• ½ tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

Oriental lentil stew, simply vegan and super delicious

First, cut the peeled onions into rings. Heat the olive oil in a large pot and fry the onions until browned. This may take a while given the amount, but it’s important for the flavor later. Remove 2/3 of the onion rings from the oil and set aside on a plate. Leave the rest in the pot. Now add a jar of lentils and all the water to the pot and cook until tender. Be careful not to add the salt yet, otherwise the lentils will cook more slowly. The lentils should be tender after about 45 minutes. Now add the jar of bulgur and the salt and simmer for another 15 minutes. The water should be completely absorbed by the bulgur. Arrange the mujadara on a large plate and place the reserved onion rings on top. Tip: Mujadara tastes best with cucumber and yogurt salad. To make it, mix half a diced cucumber, 250g yogurt, a crushed garlic clove with a pinch of salt, some mint, and olives. We eat it hot at home, but it can also be eaten lukewarm. The next day, simply warm it up briefly in the microwave, and it still tastes fantastic.