Armenian Lentils

Armenian Lentils
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cups water
  • 1 cup lentils
  • 1/4 cup bulgur
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 lemon, quartered
  • 2 green onions, chopped
  • 1 cup plain yogurt


  1. Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
  2. Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
  3. Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.

05/01/2018
Armenian Lentils, recipe PT15M PT1H 5 455 calories

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