Soups And Stews
1 c lentils
1 c large bulgar
1 large onion, sliced
2-3 Tbs olive oil
4 c water (or more)
salt
black pepper
1. Cook lentils in 4 cups water for about 20 minutes or until tender (not mushy). Add bulag and cook until bulgar is done, about 10 - 15 minutes. You may need to add water, if so, do a little at a time. All water must be absorbed.
2. Saute sliced onions in olive oil until golden, slightly caramelized, set aside (it helps to start the onions covered).
3. When lentils/bulgar are cooked, add sauted onions and olive oil to the bulgar/lentil mix. Season with salt and black pepper to taste.
4. Optional: some green onions, chiveds or parsley sprinkled on top will add some much needed color to this dish.