Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree.

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
3 mins
total:
48 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.

Nutrition Facts

285 calories; protein 16g 32% DV; carbohydrates 40.6g 13% DV; fat 8.4g 13% DV; cholesterol 3.7mg 1% DV; sodium 921.6mg 37% DV. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2015
I am of Armenian descent, and this is very close to my family's recipe. However, the cooking time for the onions is not correct. The onions need to be caramelized! They need to cook until they are brown, at least 30 minutes. Five to seven minutes is not enough. If they are not caramelized, the dish loses its main flavor and will be bland. Also, I recommend caramelizing the onions in a large pot, and then adding the lentils and other ingredients to that pot, not adding the onions to the lentils' pot. That way you don't lose the juices and sugars from the onions. Read More
(43)

Most helpful critical review

Rating: 3 stars
10/07/2007
I found this recipe very good, as I like lentils very much. Also they are extremly healthy. There were a few simple changes I made to adjust this recipe to my taste. first off, I cut the salt in half, I prefer lower sodium. I also like a little more spice so I added 1/4 tsp curry powder. Lastly I added 1 chopped carrot, for added flavor,texture and color. I accompanied this dish with warm artisan sourdough bread. I think this is a wonderful dish for a cold day to warm up your family and keep them healthy. Read More
(16)
46 Ratings
  • 5 star values: 24
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/14/2015
I am of Armenian descent, and this is very close to my family's recipe. However, the cooking time for the onions is not correct. The onions need to be caramelized! They need to cook until they are brown, at least 30 minutes. Five to seven minutes is not enough. If they are not caramelized, the dish loses its main flavor and will be bland. Also, I recommend caramelizing the onions in a large pot, and then adding the lentils and other ingredients to that pot, not adding the onions to the lentils' pot. That way you don't lose the juices and sugars from the onions. Read More
(43)
Rating: 4 stars
02/27/2008
I loved it, so did my daughter. I did change it just a little, I sauted the onions with fresh minced garlic and I substituted some of the water with an equal amount of chicken broth instead and took out the salt. Read More
(23)
Rating: 3 stars
10/07/2007
I found this recipe very good, as I like lentils very much. Also they are extremly healthy. There were a few simple changes I made to adjust this recipe to my taste. first off, I cut the salt in half, I prefer lower sodium. I also like a little more spice so I added 1/4 tsp curry powder. Lastly I added 1 chopped carrot, for added flavor,texture and color. I accompanied this dish with warm artisan sourdough bread. I think this is a wonderful dish for a cold day to warm up your family and keep them healthy. Read More
(16)
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Rating: 5 stars
06/01/2011
Pretty good. I'm of Armenian desent and my Mother made a similar dish but more of a soup. My non-Armenian wife loves it and it IS healthy and NO THERE IS NOT TO MUCH SALT! Read More
(11)
Rating: 5 stars
04/02/2008
This recipe just proves that the simplest of ingredients can produce wonderful results. Absolutely delicious! I didn t know I liked lentils so much! I served this as a side dish to the Lahmahjoon (Armenian Pizza) recipe. I had some lamb bones left from that recipe which I used to make a stock to substitute for the water in this recipe. I also added a little bit of cucumber and mint to the yogurt sauce just because I had them on hand. It was delicious. The ingredients list calls for a lemon wedge but the directions indicate lime. Either would be delicious but we used lime. My kids gobbled this up and asked for more. I can t wait to eat the leftovers for lunch tomorrow! Thank you so much for a recipe we will make over and over! Read More
(8)
Rating: 5 stars
10/08/2010
I had my doubts about this dish up until the final taste test before serving it but the lemon and scallions really work wonders and complete the dish nicely. I added a carrot cooked with the onions and put some chicken bouillon cubes in the water instead of adding salt. And instead of plain yogurt I whipped up a garlic-mint-cucumber yogurt sauce (like tzatziki) Read More
(6)
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Rating: 1 stars
10/08/2007
Far too much salt was added to make acceptable. More fresh vegetable salads next time! Thank you. Read More
(6)
Rating: 5 stars
04/12/2010
goes perfect with the "Lebanese Lemon Salad Dressing " salad that someone else posted on allrecipes. Read More
(5)
Rating: 4 stars
05/16/2011
Definitely not pretty to look at but I enjoyed it. I served it with chicken breast and spinach. I put plain non-fat yogurt over it and that added flavor. My husband's opinion was neutral and my teenage son turned up his nose (as he does with anything new.) Did take a little longer to cook than stated. Read More
(5)
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