Mujadara (Lentil Pilaf)

Simplicity at its best! Lentil and Burgul cooked and garnished with crunchy onion. Mujadara is a very old vegetarian dish. Traditionally, many Syrians used to have it in big gatherings especially in public hammams (baths).

Ingredients

• 2 cups brown lentil
• 2 cups #2 or #3 Burgul (medium or coarse)
• 2 onions
• 3/4 cup olive oil
• Salt and pepper to taste

Directions

1. Wash the lentil and cover it with water in a pot. Boil for 20-30 minutes until done (but firm). Keep 3 cups of the cooking water.
2. Peel and cut the onions into wedges. Start sauteing the onion in olive oil. Remove half of them when they turn yellow and leave the rest on a medium heat until they turn brown and crunchy (note that you need a lot of olive oil to get a good crunch).
3. Meanwhile, wash the burgul and add it to the lentil and its water. Add around 1 teaspoon of salt, and little pepper and mix. Leave it on a medium heat until most of water evaporates. When the mixture is wet (but not dry), cover and let on very low heat for 15 minutes. Check on it every 5-7 minutes and add a little water as needed.
4. When the burgul is done, add the reserved yellow onions and olive oil and mix well.
5. Serve in a platter and garnish with the brown crunchy onion. Mujadara is usually served with pickles (especially turnip pickle) and cucumber yogurt salad. 

Serves 4