• 4 garlic cloves, smashed and peeled
• 4 bay leaves
• 2-1/2 tsp. ground cumin
• 1/2 tsp. ground allspice
• kosher salt and freshly ground black pepper to taste
• 1 cup brown lentils, rinsed and drained (do not substitute with any other lentil)
• 1/2 cup EVOO (I caramelized the onions versus frying so I used a lot less oil)
• 2 medium (I used large) onions, halved and thinly sliced
• 1 cup coarse bulgur (don’t use fine or medium bulgur as both will turn soft and soggy)
• 1 bunch scallions, thinly sliced (I used the whole onion and garnished with the green slices)
• Plain whole milk yogurt, to serve (optional)

In a large saucepan over medium-high heat, combine 3-1/2 cups water, garlic, bay leaves, cumin, allspice, 1 tbsp. salt (I added 1 tsp.) and 1 tsp. pepper. Bring to a boil, then stir in the lentils and reduce to medium. Cover and cook, stirring occasionally to maintain a simmer, for about 25 minutes. They should be tender but not falling apart.

In a large skillet heat the oil until shimmering. Add the onions and cook, stirring occasionally to begin with and then more often until you reach a good color. I did cook them longer as I caramelized them and did not fry! Using a slotted spoon transfer the onions to a paper-towel lined plate and spread evenly. Sprinkle with 1/4 tsp. kosher salt and set aside (I did not add).

When the lentils are tender, stir the bulgur into the pot. Cover, reduce to low and cook without stirring until the liquid has been absorbed and the bulgur is tender, 5-10 minutes. Remove from the heat. Using a fork, fluff the lentils and bulgur, removing and discarding the bay leaves and roughly mashing the garlic. Season to taste. Stir in half of the scallions and transfer to a serving bowl. Top with the onions and the remaining scallions. Serve hot, warm or room temperature with yogurt (optional) on the side.

Recipe by cookingwithauntjuju.com