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Lebanese   -   Mjudra Humra (Burghul And Lentil Soup)   adapted from Lebanese Cooking by Dawn, Elaine and Selwa Anthony

  • 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

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