Cook the base: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until soft and translucent.
1 tablespoon olive oil, 1 cup onion
Add the aromatics: Add garlic and cook for about 30 seconds, just until fragrant. Season with a pinch of salt, pepper, and a sprinkle of za’atar.
3 teaspoon garlic, 2 teaspoon zataar seasoning, ½ teaspoon salt, ⅛ teaspoon black pepper
Toast the bulgur wheat: Add the butter and let it melt. Stir in the bulgur and toast it for about 3 minutes, stirring often.
2 tablespoons butter, 1 ½ cup bulgur
Simmer: Add the lentils and broth, then season again with a little more salt and pepper. Bring everything to a boil, cover with a lid, and reduce the heat to low. Let it cook for 10 minutes without lifting the lid.
1 cup lentils, 3 cups vegetable broth
Remove the pot: After 10 minutes, remove from heat and let it sit, still covered, for another 10 minutes.
Fluff and finish: Once it’s done resting, add a good squeeze of lemon juice and fluff it gently with a fork.
2 tablespoons lemon juice
