Mujaddara: Lentils with Bulgur Recipe

1 cup lentils (du Puy French Green or Black Beluga)
1/2 cup bulgur
28 oz can diced tomatoes, drained
1 garlic clove, halved
3 Tbsp olive oil
Caramelized Onions [ Ссылка ]
1 Tbsp mustard
1 Tbsp pomegranate molasses (or balsamic vinegar to taste)
2-3 Tbsp butter (or more olive oil)
Salt and pepper

Rinse the lentils. Place in a pot. Cover with 3 cups of cold water and add salt. Set over high heat, cover, and bring to a boil. Uncover, turn down the heat to maintain a very gentle simmer and cook until tender, but still toothsome, about 18 min.

Put bulgur into a bowl, add a little salt, cover with 3/4 cup of boiling water. Cover with plastic wrap or lid and let sit for 20 min.

Preheat the oven to 500F (260C). Place the tomatoes on a baking sheet. Add garlic and 3 Tbsp of oil. If tomatoes are unsalted, salt them. Mix well. Spread evenly and bake (with convection fan if possible) until slightly charred, about 20 min. Check frequently since all ovens are different.

Drain the lentils reserving 1/2 cup of cooking liquid. In a large skillet, mix the caramelized onions, roasted tomatoes, lentils, bulgur, mustard, pomegranate molasses, butter and enough lentil liquid to keep the mixture moist. Warm up and season to taste with salt.

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