Modardara Hamra (Lentils with Bulgur South Lebanon Style)

Preparation Time: 20 min

Cooking Time: 55-60 min

Servings: 6

Ingredients:

·        1 2/3 cup small red lentil, washed then strained

·        1 ½ liter water at room temperature(or more depending on the kind of lentils)

·        5 medium size red onions, finely chopped

·        2/3 cup canola oil

·        Liquid drained from lentils plus enough water to measure 3 ½ cups

·        2 tsp salt

·        2 1/3 cup coarse bulgur

Procedure: 

1.      In a medium size pot, boil the lentil with the water over high heat

2.      reduce heat to medium low

3.      Simmer around 20 min, just until the lentils are cooked but not too soft (they should retain their shape)

4.      Immediately strain the lentils, keeping the liquid on the side

5.      Add enough water to this liquid to measure 3 ½ cups, set aside

6.      In a large wide skillet, fry the chopped onion with the oil stirring constantly with a wooden spoon for around 15 min

7.      Reduce heat to medium and continue cooking keeping a fairly close eye until their color become a rich dark golden brown, be patient it’s definitely worth the taste

8.      Discard all the oil

9.      To the same frying pan, add salt and the liquid you kept aside to the onions stirring well on medium heat for around 5 min until the onions lose their shape and become very soft

10.  Add all this liquid to the drained lentils in the pot

11.  Add the bulgur and mix to combine

12.  Drizzle the olive oil on top

13.  Cover the pot and cook over low heat for 25 min

14.  Remove the pot from heat and keep covered, set aside for 10 min

15.  Fluff with a fork and serve warm or cold with pita bread,  green olives, plain yogurt, cucumber and pickled turnips on the side