Mujaddara with Bulgur

Coarse bulgur wheat instead of rice. Nuttier, more textured, slightly lower GI. Lebanese grandmothers often make it this way.

1. 1

   Simmer lentils in plenty of water for 20 minutes until just tender. Drain, reserving some liquid.

2. 2

   While lentils cook, heat olive oil in a wide heavy pan. Cook sliced onions over medium-low heat, stirring occasionally, 30-40 minutes until deeply caramelized and jammy.

3. 3

   Remove two-thirds of the onions and set aside for topping.

4. 4

   Add cumin, coriander, and cinnamon to remaining onions. Cook 1 minute.

5. 5

   Add rice to the pan and stir to coat in the spiced oil.

6. 6

   Add cooked lentils and 500ml water (or lentil cooking liquid). Season well. Bring to a boil, cover tightly, reduce to lowest heat. Cook 18 minutes.

7. 7

   Rest covered off heat 5 minutes. Serve topped with the reserved caramelized onions and cold yogurt.