How to Make Lentil Burghul Salad with Caramelized Onions ~ Lebanese Inspired

  • on September 29, 2018

Warmly Vegan

Lentil and Burghul Salad with Caramelized Onions


Inspired from both our Lebanese Moujadra and Burghul Tomato Pilaf , this highly nutritious vegan dish brings together the warmth of a cooked preparation, the freshness of tomatoes and herbs, and the sweetness of caramelized onions.

I have to give it to the French for coming up with this delicious Fusion recipe based on two of ours. Yes, I am smiling, happy with a flair of pride and approval, at the cultural impact our cuisine is having, not only on the French one that impacted ours but also, on the world cuisine.


Get acquainted with the Burghul Health Benefits



Brown lentils are cooked in vegetable broth with tomato paste for 20 minutes. The Burghul is then added, with a sparkle of Lemon juice, seasoned with Salt and Pepper, and left to cook for 10 minutes. The culinary preparation is then served, mixed with Fresh tomatoes, Mint and Parsley, and topped with caramelized onions.

This dish is served warm with the coldness of the vegetables. A delicious blend of warm and cold that you will enjoy as a side-dish or as a salad.


Lentil and Burghul Vegan Salad with Caramelized Onions

Course Salad, Side Dish
Cuisine Lebanese
Keyword Brown Lentils, Burghul, Extra-Virgin Olive Oil, Fresh Mint, Ground Pepper, Lemon, Spring Onion, Tomato, Tomato paste, Vegetable Broth
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 portions


  • 1/2 cup Burghul washed and well drained
  • 1/2 cup Brown Lentils washed and drained
  • 3 Tomato chopped finely
  • 1/2 bouquet Fresh Mint chopped finely
  • 1/4 bouquet Fresh Parsley chopped finely
  • 3 cups Vegetable Broth
  • 1 tbsp Tomato Paste
  • 1 Lemon (juiced)
  • Salt and Pepper to season

For the topping

  • 1 tbsp Olive Oil pure, for cooking
  • 2 Onions (small) chopped in thin wings
  • 1 tsp Sugar to caramelize the onions


  1. Pour the broth in a casserole, and add the lentils, the tomato paste. Turn on the heat to high and bring to a boiling point.

    Lower the heat to Low, cover well the casserole, and allow to simmer for 20 minutes.

    (Meanwhile, prepare your vegetables, and set them aside.)

  2. At the 20 minutes, stir in the Burghul and the lemon juice, season with salt and pepper, and mix well. Cover and allow it to cook for another 10 minutes.

    While waiting, let's caramelized the onions!

  3. Over low heat, warm the oil in a frying pan  Add the onions and the sugar, and toss and mix until nicely caramelized. Set aside.

  4. Once the Burghul preparation done cooking, transfer it onto a salad serving plate. Add the chopped fresh mint, parsley, and tomatoes, and toss. 

    Top it with the caramelized onions, serve it warm, and enjoy it 🙂


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