Mujaddara with Bulgur

Rinse the bulgur, cover with cold water and let it soak for 60 minutes, then drain in a sieve. Rinse the lentils.

Transfer the lentils to a pot, add 700 ml of water, bring to a boil and cook over medium heat for 25–30 minutes, until the grains are almost tender but not falling apart. Drain off the water.

Cut the onion into thin half-rings. Heat 45 ml of olive oil in a wide skillet, add the onion and cook over low heat for 20–25 minutes, stirring occasionally, until deep golden brown. Set half of the onion aside on a plate.

In the pot, combine the lentils, drained bulgur, cumin, ground coriander, black pepper and salt. Pour in 500 ml of hot water and add the remaining olive oil from the onion skillet.

Bring the mixture to a boil, cover with a lid and cook over low heat for 15 minutes, until the bulgur absorbs the water and becomes tender. Do not stir while cooking.

Remove the pot from the heat and let the mujaddara rest, covered, for 10 minutes to finish steaming.

Fluff the mujaddara with a fork, transfer to a plate and top with the reserved caramelized onion.