Lebanese Mujadara with Crispy Shallots & Tahini Drizzle

Ingredients

• 1/2 cup brown lentils, dried
• 1/3 cup bulgur wheat, fine or medium grade
• 1 medium yellow onion, thinly sliced
• 2 whole shallots, thinly sliced for frying
• 2 1/2 cups vegetable broth, low-sodium
• 2 tbsp tahini, unsweetened
• 1 1/2 tbsp lemon juice, fresh
• 2 whole garlic cloves, minced
• 1/2 tsp cumin, ground
• 3 tbsp olive oil, divided
• 3/4 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 2 tbsp water, for tahini sauce
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Heat 1 1/2 tbsp olive oil in a medium pot over medium heat. Add sliced onion and cook 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown. Remove half the onions to a plate; keep remaining in pot.

2. 2

   Add minced garlic and cumin to pot with remaining onions. Toast for 1 minute until fragrant.