Mujaddara Burghul

This is another recipe from a Syrian friend of mine was n Amsterdam.  We've known each other for years and he made this dish for me when I was in Amsterdam 10 years ago.  I've made this before.  This is a different recipe.  I posted it on my blog about a year ago.

    2 cup green lentils
    1 cup bulgur
    2 cups low-sodium chicken broth
    8 oz diced tomato
    4 oz pine nuts
    1 tablespoons plus 2 teaspoons olive oil
    1 onion, finely diced (1 cup)
    2 cloves of garlic diced
    2 tablespoons chopped fresh chives
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1/2 teaspoon salt
    1/4 teaspoon pepper

Directions

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions, pine nuts, and cook, stirring, until tender, about 5 minutes.  Add the onion mixture to bulgur-lentil mixture. Stir in the diced tomato, chives, lemon zest, lemon juice, tablespoon olive oil, salt and pepper and toss to incorporate.