RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Mejadera with Burgul - pareve
Following on the classic mejadera which I posted earlier, this is a variation from the Jerusalem Post of June 14, 1996. 3 onions 1/2 cup olive oil 2 cups lentils 3 cups burgul salt Chop onions very finely and fry in oil until they are very brown. In a separate pot, cook the lentils in about 6 cups of water until they are tender. This should take only 15-30 minutes. Add burgul and continue cooking on a low flame, tightly covered, until the mixture is dry. Add the oil and salt to taste. (I would also add freshly ground black pepper.)
