Lebanese Mujadara with Crispy Onions & Tahini Drizzle

Ingredients

• 0.5 cup green lentils, dried
• 0.33 cup bulgur wheat, coarse
• 2.25 cups vegetable broth, low sodium
• 1 medium yellow onion, divided - half sliced thin, half diced
• 2.5 tablespoons olive oil, divided
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground coriander
• 0.75 teaspoon sea salt, divided
• 0.25 teaspoon black pepper
• 2 tablespoons tahini, unsweetened
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons pomegranate seeds, optional garnish

Instructions

1. 1

   Start crispy onions first: Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced onions and cook 15-18 minutes, stirring occasionally, until deeply golden and caramelized. Set aside.

2. 2

   Heat 1.5 tablespoons olive oil in a medium pot over medium-high heat. Add diced onion and sauté 3-4 minutes until softened.