- 4 cups bulgur wheat
- 2 cups dry lentils
- 3/4 cup olive oil
- 1/2 cup sunflower oil
- 4 onions small
- 2 tbp salt
Cook lentils according to the package.
Add bulgur wheat, olive oil and sunflower oil. Mix them together slowly and let boil on the stove. Slowly incorporate water to fill up to ¾ of the pot.
Meanwhile, chop the onion into slices.
Fry onion slices with olive oil until they are yellow and crispy.
Once the bulgar has absorbed water completely, turn off the stove.
Serve on a plate and add hot frying onion slices on top.
Photo by Bazel, shared under GNU Free Documentation License V1.2.
Serve the dish with salad and different kinds of pickles.
Disclaimer: the Nutrition Facts table reflects an approximation of the recipe’s nutrient content based on data from Canadian Nutrient File by Health Canada as of August 2020. The nutrient values are estimates and actual amounts will vary by ingredient source, freshness, preparation etc.