LENTILS WITH BULGUR

Lentils with Bulgur image

Yield makes 4 to 6 servings

Number Of Ingredients 10

1/2 cup dried brown or green lentils, rinsed and picked over
5 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 jalapeños or other fresh chiles, stemmed, seeded, and minced, or to taste
1 ripe medium tomato, chopped
1 teaspoon ground cumin or 1/4 teaspoon ground allspice
1 cup medium bulgur
About 3 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water
1 large onion, cut in half and thinly sliced
1/2 cup chopped fresh mint leaves

Steps:

If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine). Drain.
Put 2 tablespoons of the oil in a large deep saucepan over medium heat. A minute later, add the garlic and cook until fragrant, another minute or so. Add the jalapeños, tomato, and cumin and cook until the tomato is soft, 2 or 3 minutes.
Add the bulgur and cook, stirring, for 3 to 4 minutes, then add the stock and lentils. Bring to a boil, then cover and adjust the heat so the mixture simmers steadily; cook for 20 to 30 minutes, or until the lentils and bulgur are tender and all the liquid is absorbed. If the mixture threatens to dry out, add another 1/2 cup liquid and continue cooking; if the mixture is too wet, raise the heat a bit and cook, uncovered and stirring, until it dries out.
While the lentil mixture is cooking, add the remaining 3 tablespoons oil to a skillet and cook the onion over medium heat, stirring occasionally, until deep brown, caramelized, and on the verge of blackening, at least 20 minutes. Stir in most of the mint and remove from the heat.
When the lentil-bulgur mixture is done, garnish it with the onion and remaining mint and serve.