2 cups brown lentils
2/3 cup coarse burghul
4 – 6 brown onions
Extra-virgin olive oil
Himalayan salt to taste




In a large pot, place the lentils (of course after rinsing them) and water; make sure the water is around 3-5 cm higher than the lentils. Add in Himalayan salt and stir. Bring to a boil over medium-high heat. Once it starts to boil, reduce heat to medium. Leave until the lentils are cooked.

Meanwhile, wash the coarse burghul and soak for 15 minutes. Drain well.

Once the lentils are cooked, stir in the coarse burghul, add in some salt and mix until well combined. Add water just enough to cover the mixture. Needs around 20 minutes.

Meanwhile, warm the extra-virgin olive oil in a large skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine. Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. Cook until the onions are deeply caramelized and starting to crisp at the edges. In the meantime, line a large plate with a couple paper towels. Using a slotted spoon, transfer the onions to the lined plate and spread them evenly across. Sprinkle some salt over the onions. They’ll crisp up as they cool. Do not disregard the olive oil.

When there is no more water left in the lentils and burghul mixture, , turn off the heat and add the used olive oil from the caramelized onions.

Serve it with the caramelized onions, and with a bowl of yogurt, cucumber & dried mint or a side salad.

Enjoy and Bon Appétit!


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