Mujadara With Bulgur

• 1 cup brown or green lentils
• l Large sweet onion
• 2 teaspoons salt, more as needed
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup bulgur
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 1/8 to 1/4 teaspoon cayenne
• 1 bay leaf
• 1 cinnamon stick

1. 1. Prepare bulgur according to instructions (I use Bob's red mill).
2. 2. In large pot or dutch oven saute onions in olive oil until crisp. Add minced garlic for the last 2 minutes.
3. 3. Add lentils 3 cups of water , 2 teaspoons salt, bay leaf and cinnamon stick, cumin, cayenne and allspice. Bring to a simmer. Cover and cook over low heat for 15- 20 minutes.
4. 4. When most of the water is absorbed into the lentils and they are soft but firm add the just prepared bulgur (it should still be warm) to the lentils mix and let sit covered until the water is absorbed.
5. 5. Adjust salt and pepper if desired
6. 6. Just before serving add some high quality olive oil for taste and texture.
7. 7.Can be served at room temperature or warm

brown, sweet onion, salt, extravirgin olive oil, garlic, bulgur, ground cumin, ground allspice, cayenne, bay leaf, cinnamon

Taken from www.epicurious.com/recipes/member/views/mujadara-with-bulgur-52547531 (may not work)