Super fast red lentil mujadara with herb oil and pomegranate

 It is my ultimate comfort food: mujadara mudardara in any form. This one with red lentils is superfast and if I look around in my cupboard because I don’t want to do any last minute grocery shopping it’s my go to dish. And yes that sad bit of parsley stalks ended up lovely. 

200 g red lentils
100 g coarse bulghur
1 cinnamon stick
3 large onions
frying oil
parsley stalks
1 tsp cumin seeds
1 tsp coriander seeds
150 ml olive oil
1 pomegranate 

Cook the lentils with the bulghur and the cinnamon and enough water to cover everthing generously. Add salt. Cook on medium heat until soft in 15-20 min., add a bit more water if it becomes to dry: it should be like risotto soupy but not too much. Meanwhile slice finely the onions and fry them in generous amount of oil until golden brown, leave to drain on paper. Mix 2-3 spoons of it into the lentils. Mix with the handheld mixer the parsley, cumin, coriander and olive oil with some salt until you have a smooth green herb oil. 

Spread out the cooked lentils, spoon over the herb oil, divide the onion over it, and sprinkle with pomegranate seeds. Serve with some pickles. Tuck in and life is good.