In a medium saucepan, bring lentils and 1 cup water to a boil. Reduce heat and simmer, covered, for 20 to 25 minutes until water is almost all absorbed. Meanwhile, in a small frying pan, sauté onion in olive oil until very brown.
When the lentils are ready, add the sautéed onion and oil, bulgur, SHAFIK'S RED LENTIL SOUP SPICE, and 1 1/4 cups water. Bring to a boil. Reduce heat and simmer, covered, for another 20 to 25 minutes until water is absorbed. Turn off the heat and let it sit for about 10 minutes before serving.
For a change of pace, serve Imjadara with Bulgur in place of rice or potatoes with your favorite meat or poultry. For a satisfying meatless meal, serve it accompanied by Greek Salad or Tabouli
Category
ETHIOPIAN Berbere SPICE
GRAINS AND POTATOES
Lentils
Pilafs
Potatoes
RED LENTIL SOUP SPICE
Servings
Makes 4 cups
Author
![group](https://i0.wp.com/spicebazaar.com/wp-content/uploads/2021/04/group.png?fit=410%2C410&ssl=1)
- 1/2 cup brown lentils, rinsed
- 2 1/4 cups water, divided
- 1/2 cup diced onion
- 2 Tbsp olive oil
- 1/2 cup coarse bulgur (#3 or #4)*
- 1 Tbsp SPICE BAZAAR RED LENTIL SOUP SPICE