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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the lentils in 3 cups of chicken broth or water until tender, about 20 minutes. Reserve any residual cooking liquid. | 2. While the lentils are cooking, heat the butter and olive oil in a medium sauté pan over medium heat. Slowly sauté onions until caramelized, over medium-low heat, stirring often. Reserve in pan. | 3. Bring the remaining 3 1/2 cups chicken stock or water to a boil, adding bulgur, residual cooking liquid, salt, and tomato paste. Reduce the heat to low and cook, covered, for 20 minutes. | 4. Add the black pepper and red pepper flakes to the caramelized onions. Pour the mixture over the bulgur and add the lentils, stirring gently. Season with salt and pepper, as needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1	cup	washed	81.62	17.0478	6.8992	0.4235
chicken broth	6 1/2	cups		507.78	12.285	72.3996	17.0352
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	3		peeled sliced	132.0	30.822	3.63	0.33
bulgur	2	cups		957.6	212.43599999999998	34.412	3.7239999999999998
salt				-	-	-	-
black pepper			ground	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
red pepper flake	1/4	teaspoon	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.