 |
 Lebanese - Mjudra Humra (Burghul And Lentil Soup)
adapted from Lebanese Cooking by Dawn, Elaine and Selwa Anthony
|
Description
|
|
|
|
Ingredients
|
- 2 Cups Lentils
- 10 Cups Chicken Stock
- 3 Medium Onion -- Sliced
- 1/4 Cup Olive Oil
- 2 Cups Bulgur
- 2 Tablespoons Salt
|
|
Directions
|
Boil lentils in stock until soft about 30 minutes. Saute onions in oil until well browned. Add bulgur to the lentils and bring to a boil. Add onions and the oil. Season with salt and simmer for 1 hour. Serve.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version