• 1 cup brown or green lentils, prepared and washed (see page 16)
• 5 cups water
• 2 medium onions, cut into fine rings
• ½ cup olive oil
• 1 cup burghul, washed and drained (see page 16)
• 1 tablespoon salt
Preparation
• Boil the lentils in the water until soft.
• Fry the onions in the oil until very dark brown (practically black).
• Add the burghul to the cooked lentils and bring to the boil. While boiling slowly add the hot oil from the onions.
• Add salt. Cover and simmer slowly.
• Set the drained, browned onion rings aside and when dry and crisp, crush into a paste.
• Mix the onion paste into the simmering lentil and burghul mixture.
• Continue to simmer until burghul is soft – approx 1 ½ - 2 hours.
• The soup must be stirred regularly while cooking to prevent it
sticking to the bottom, and boiling water may be added if required to
keep a thick, creamy consistency .
• Adjust salt to taste.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
