Mujadara

Lentils.
Bulgar.
Onions.

That's it.

Mujadara has become my go to dish when I'm:

a. Broke.
b. Feeling the need to detoxify.
c. Due for a serious grocery shopping trip.

I've been living off of wine, cheese, and more wine for the past week.

Don't judge.

It's time for some healthy stuff. My body needs it.

If your New Years Eve was anything like mine... you need it too.

Mujadara (serves two as a main, four as a side)

1/2. c. cracked bulgar wheat
3/4 c. french lentils
2 medium onions, sliced into half moons
1/4 c. chopped flat leaf parsley
extra virgin olive oil
1 t. cumin, plus more to taste
sea salt
black pepper

In a small saucepan bring 1 c. water to a boil. Add bulgar, cover, turn off heat and let it sit for 30 minutes. All of the water should be absorbed and your bulgar should be nice and fluffy. Transfer to a small bowl to cool.Meanwhile, cook your lentils. Place the lentils in a small saucepan and cover with water. Bring to a boil and cook until they are soft, but still have a little bite to them. Drain and rinse under cold water. Set aside.
While the lentils are cooking heat 2 T. olive oil in a large skillet over medium heat. Add the onion and cook until onions are soft and beginning to brown, about 10-15 minutes, stirring every couple of minutes or so.
Combine the bulgar, lentils and onions in a medium sized bowl. Add 2 T. olive oil, cumin, a generous pinch of salt, black pepper and the parsley. Stir to combine. Add more cumin, salt, pepper and/or olive oil, to taste.

I served it with a simple arugula salad, a little cheese and Ines Rosales olive oil tortas. They taste like crispy crack laced with olive oil. So good.