I especially like it with black, or beluga, lentils. They hold their shape best, and don't get mushy like the regular khaki-colored lentils I grew up eating. The bulgur adds a warm, toasty flavor and the caramelized onion punctuates each bite with sweet goodness.
There's something about the combination of flavors that makes this an irresistable dish. Do yourself a favor and make up a batch. You'll see what I mean.
Home Cookin 4.9 Chapter: Pasta and Grains
LENTILS AND BULGUR (IMJADARA)
1 c. dried lentils, rinsed
4-1/2 c. water
1/2 c. cracked wheat
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. olive oil
1 medium onion, slivered
Combine lentils and water in large saucepan and bring to a simmer over medium heat. Cook approximately 25 minutes then add wheat, salt and pepper. Cook 15 minutes more, until lentils are tender, stirring frequently. Add hot water if necessary.
In another skillet, heat oil, add onion, and saute 7-10 minutes, until browned. Stir onions into lentil and bulgur mixture.
Serve with tossed salad and hot pita bread.
from Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World, by Jay Solomon (Prima, 1994)