Lebanese Mujadara with Crispy Onions & Tahini-Lemon Drizzle

Ingredients

• 0.5 cup brown lentils, dried
• 0.33 cup bulgur wheat, medium grain
• 2 medium yellow onions, thinly sliced
• 2 cups vegetable broth, unsalted
• 2 tbsp tahini, raw sesame paste
• 1.5 tbsp lemon juice, fresh squeezed
• 2 cloves garlic, minced
• 0.5 tsp cumin, ground
• 3 tbsp extra virgin olive oil, divided
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste
• 0.25 cup fresh parsley, chopped

Instructions

1. 1

   In a medium pot, bring vegetable broth to a boil. Add lentils and cumin, reduce heat to medium-low, and simmer for 20-22 minutes until lentils are tender.

2. 2

   While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add sliced onions and sauté for 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown. Reserve half for garnish.