Olive oil dishes
A simple, hearty classic from Lebanese cuisine, made by combining lentils and bulgur with caramelized onions. This olive oil-forward, dairy-free dish stays flavorful at room temperature and can be served for breakfast or packed for a picnic.
Put the lentils and water in the pressure cooker and close the lid. Once the pressure indicator rises, cook for 8 minutes and wait for the pressure to release naturally.
Open the lid and add the bulgur, cumin, and salt. Without closing the lid, cook over low heat for 12 minutes, until the liquid is absorbed.
Cut the onion into thin half-moons and sauté it in olive oil over low heat for 20 minutes, until deep golden.
Transfer the lentil and bulgur mixture to a plate, scatter the caramelized onions over the top, and serve warm or cold.
Cook the onions slowly over low heat; high heat can burn the outside while leaving the inside raw. Allergen: wheat (gluten) in the bulgur.
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