Turkish Lentil & Bulgur Salad | Flavorful & Filling

Thoroughly rinse the mountain lentils in a sieve. Cook in a pot with plenty of lightly salted water for about 20 minutes until al dente, then drain and allow to drain briefly.

At the same time, bring the coarse bulgur to a boil with 300 ml of hot salted water, remove the pot from the heat and cover, leaving it to swell for about 15 minutes until the water is completely absorbed. Fluff with a fork.

Peel the yellow onions and cut into thin half-rings. Heat 20 ml of olive oil (half) in a pan and slowly caramelise the onions over medium heat for about 10–12 minutes until golden brown and sweet.