This is a classic Syrian recipe. It's very easy to make and the ingredients are usually in every Arabian house. Lentils, bulgur, and onions. Simple is good.
I try to limit my oil consumption and I find this easy to do since I'm not a big fan of olive oil (gasp) Does that disqualify me from being an Arab? Maybe. Who am I to say.
Anyway, with that said, this recipe would be a bit dry without it, so I suggest you add a little or a lot, it's up to you. If you're also trying to cut out oil, then I suggest you add lots of lemon juice and some other kind of liquid, either tomato sauce/dip or pomegranate molasses. Or both and you'll end up with a lentil version of this Armenian salad.
Keep in mind that this is a healthy version of the classic recipe. Typically, the onions will be deep fried and with lots of oil in the recipe.
- 2 cups coarse bulgur (brown or yellow)
- 1 cup dry brown lentils
- 2 bay leaves
- 1 medium onion
- 1/2 cup finely chopped parsley
- 1/2 tsp onion powder and paprika
- 1/4 tsp turmeric
- salt and pepper to taste
- chopped green onions to garnish
- 2 lemons or limes for serving
- Soak the bulgur and the lentils in two separate bowls for 20 mins or more.
- Drain the excess water, wash and rinse
- Add the bay leaves to the lentils
- Cover with fresh water and cook covered for 20 mins or until the lentils start to break apart and the bulgur has absorbed all of the water
- Meanwhile, saute the onions with the spices
- Mix all of the ingredients in a bowl and serve with lemon and green onions.
*Note: the more water to add to the bulgur the softer it will be. If you like your bulgur hard, then just soak it in very hot water for 20 mins of so. I suggest making the bulgur nice and soft if you want this dish to be oil-free
*Note #2: Add oil if you find it too dry.