Ingredients

• 300 g coarse bulgur
• 150 g red lentils
• 1 piece onion
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 750 ml hot water
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 2 tbsp butter

Instructions

1. Prepare ingredients

   Rinse red lentils in cold water until water runs clear, about 2-3 minutes. Finely dice the onion into 5mm pieces. Measure hot water and keep it ready - it should be just below boiling temperature. Do not use cold water as it will slow cooking.

2. Cook aromatics

   Heat olive oil in a heavy-bottomed pot over medium heat for 1 minute. Add diced onion and cook for 6-8 minutes, stirring occasionally, until soft and lightly golden. The onion should be translucent but not browned or caramelized.

3. Add tomato paste

   Add tomato paste to the onions and cook over medium heat for 2-3 minutes, stirring constantly. The paste should darken slightly and become fragrant. Do not let it burn or stick to the bottom of the pot.

4. Toast bulgur

   Add bulgur to the pot and stir over medium heat for 3-4 minutes until the grains are lightly toasted and coated with the onion mixture. The bulgur should smell nutty and each grain should glisten with oil. Do not let it brown.

5. Add lentils and seasoning

   Stir in the rinsed red lentils, salt, black pepper, and paprika. Mix over medium heat for 1-2 minutes until spices are fragrant and evenly distributed. The mixture should smell aromatic but not burn.

6. Add water and simmer

   Pour in the hot water and bring to a boil over high heat for 2-3 minutes. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until bulgur is tender and water is absorbed. Do not lift the lid during cooking.

7. Rest and finish

   Remove from heat and let stand covered for 10 minutes to steam and finish cooking. Stir in butter, fluff gently with a fork, and taste for seasoning. The grains should be separate and tender, not mushy or sticky.

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