Ingredients
- 1 can brown lentils
- Five medium onions, peeled, halved, and diced.
- Olive oil
- 2 cups coarse-grain bulgur
- salt to taste
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- Pulverize capsicum of your choice in a food processor to make red pepper paste.
- Place bulgar, tomato paste, pepper paste, and 2 cups of stock into the rice cooker and press the cook lever.
- Drain and wash the lentils.
- Mix the bulgar and lentils in a large bowl or cook pot.
- Heat the oil in a large skillet and cook the onions until they turn golden brown, about 30 minutes.
- When the onions are nearly done, add the red and black pepper to the pan and sizzle.
- Pour onions over the bulgar/lentil mix and gently stir.
Adapted from The Cooking of the Eastern Mediterranean by Paula Wolfert.