Lentils With Bulgur Wheat And Caramelized Onions Recipes

Steps:

• Wash and pick over the lentils. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes. Drain the lentils immediately and set them aside.
• Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
• Meanwhile, heat the olive oil over low heat in a large, preheated skillet. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown. Add the bulgur-lentil mixture to the skillet and toss gently to combine. Season to taste with salt and pepper. Serve with a green salad.

Steps:

• In a medium pot, combine the lentils and water. Bring to a boil, lower the heat, cover, and simmer until still firm and almost done, 15 to 18 minutes. Add the bulgur wheat and 1/2 teaspoon salt, cover, and remove from the heat. Let sit until the bulgur is tender and the water is absorbed, 20 to 25 minutes, adding more water if the wheat seems dry. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes. Add the garlic, cumin, cinnamon, remaining 1/4 teaspoon salt, black pepper, nutmeg, and allspice, and cook, stirring, for 1 minute. Add the lentil and bulgur wheat mixture and stir well to combine. Remove from the heat. In a large skillet, heat the remaining tablespoon of olive over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes. Remove from the heat. Transfer the lentil and bulgur wheat mixture to a platter and top with the caramelized onions. Sprinkle with chopped parsley, to taste. Serve either hot or at room temperature, with pita bread. For the Pita Breads: In a small bowl, dissolve the yeast and sugar in 1/4 cup of the water. Set aside until foamy, about 5 minutes. Into a large bowl, sift 5 cups of the flour and the salt, and make a well in the center. Pour the yeast into the center well and mix the yeast into the flour, working in the remaining water. Turn out onto a lightly floured surface and knead into a soft, pliable dough. Continue working the dough until it is smooth and shiny, 10 to 15 minutes, adding more flour as necessary. Knead 2 tablespoons of the oil into the dough and work the dough over itself into a smooth ball. Pour the remaining tablespoon of oil into a large bowl. Place the dough in the bowl, cover with a damp kitchen cloth, and let rise in a warm, draft-free spot until doubled in size, about 1 1/2 hours. Preheat the oven to 450 degrees at least 30 minutes before baking. Lightly oil a heavy baking sheet. Punch down the dough and lightly knead for 2 minutes. Divide into 8 to 12 equal portions, depending upon your preference, and roll into balls. Flatten and roll with a rolling pin to about 1/4-inch thickness. Place on a lightly floured surface, cover with a lightly floured kitchen cloth and let rise until doubled in size, 30 to 40 minutes. Transfer to the prepared baking sheet and bake until puffed and golden, about 5 minutes. Turn and bake on the second side, about 4 minutes. Remove from the oven and let cool on wire racks. Repeat with the remaining dough. (Makes 8 to 12 breads) This recipe yields 4 to 6 servings.

Steps:

• If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine). Drain.
• Put 2 tablespoons of the oil in a large deep saucepan over medium heat. A minute later, add the garlic and cook until fragrant, another minute or so. Add the jalapeños, tomato, and cumin and cook until the tomato is soft, 2 or 3 minutes.
• Add the bulgur and cook, stirring, for 3 to 4 minutes, then add the stock and lentils. Bring to a boil, then cover and adjust the heat so the mixture simmers steadily; cook for 20 to 30 minutes, or until the lentils and bulgur are tender and all the liquid is absorbed. If the mixture threatens to dry out, add another 1/2 cup liquid and continue cooking; if the mixture is too wet, raise the heat a bit and cook, uncovered and stirring, until it dries out.
• While the lentil mixture is cooking, add the remaining 3 tablespoons oil to a skillet and cook the onion over medium heat, stirring occasionally, until deep brown, caramelized, and on the verge of blackening, at least 20 minutes. Stir in most of the mint and remove from the heat.
• When the lentil-bulgur mixture is done, garnish it with the onion and remaining mint and serve.