Ingredients:
- 1 cup brown lentils
- 1 cup coarse burghul
- 3 large diced onions
- 1/2 cup olive oil
- Salt
Method
- Cook the onion in olive oil on medium heat until caramelised, a deep brown colour careful not to burn. Don’t have the heat too high otherwise it will cook too fast & won’t bring out the sweetness of the onions.
- While that’s happening, cover the washed lentils with cold water, bring to a boil & simmer for 10 minutes. Drain, reserve liquid.
- When the onions have reached a caramelised colour, slowly add 2 cups of the reserved lentil liquid, being careful as this splatters. Simmer for a few minutes, add the lentils along with washed burghul, salt & check the stock, it needs to cover the lentils/burghul by about 1cm. Bring to the boil, cover & reduce heat to lowest.
- Cook for 18 minutes, serve with salad or yoghurt.
