2000s Recipes + Menus
Lentils with Bulgur and Onions
Serves4 to 6 (side dish)
- Active time:10 min
- Start to finish:1 1/4 hr
October 2008
Bulgur and leftover lentils (from Lentil Soup with Italian Sausage and Escarole) combine to make a nutty, satisfying side dish (or a vegetarian main course). But it's the slow-cooked, sweetly golden onions that add an incomparable depth of flavor and make this humble dish really shine. Consider serving this with lamb chops or roast chicken and an easy green salad.
- 3 medium onions, chopped
- 1/3 cup extra-virgin olive oil
- 1/2 cup plus 1/3 cup lentils (5 oz), rinsed and picked over
- 3 1/3 cups water
- 1/2 cup plus 1/3 cup bulgur (5 oz)
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Accompaniment:
plain yogurt (optional)
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Cook onions in oil with 1/4 tsp salt in a 3-qt heavy saucepan over medium heat, covered, stirring occasionally, 10 minutes. Uncover and cook, stirring frequently, until deep golden brown, about 20 minutes. Using a slotted spoon, set aside about a third of onions for garnish.
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Add lentils to onions remaining in pan with water, a rounded 1/2 tsp salt, and 1/2 tsp pepper. Bring to a simmer, then cover and cook over low heat 20 minutes. Stir in bulgur and cook, covered, until lentils and bulgur are tender and water is absorbed, about 20 minutes. Serve topped with reserved onions and yogurt if using.
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