Imjadra

Name: Imjadra (Lentils and Burghul)
Cuisine: Lebanese
Ingredients: 250 g (8 oz) brown or green lentils; 250 g (8 oz) coarse burghul (cracked wheat); Salt and pepper; 2 large onions, coarsely chopped or thinly sliced; 6 tablespoons oil

Lentils and Burghul

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A simple vegetarian dish from the Lebanon.

Ingredients

250 g (8 oz) brown or green lentils
250 g (

Asia
Lebanon
Side dish
Main course
Vegan
Mediterranean

Method

Soak the lentils in water for about an hour, drain and boil in fresh water for about 20 minutes until tender. There needs to be about 450 ml (¾ pint) of liquid left. Add the burghu