Cooking Lesson 6/ Lentil Pilaf and Cucumber Tomato Salad

Majadara, Bulgur Lentil Pilaf with Caramelized Onionserves 4-61/4      cup olive oil2          medium onion, Julienne2          cup lentils1 1/2   cups coarse bulgur #3salt to taste-Heat the olive oil in a heavy pot. Sprinkle the onion with 1/8 teaspoon salt, toss well, and drop in the oil.  Cook the onion until caramelized but not burned.  Remove the pot from the fire, and with slotted spoon, remove the onion and place on tray lined with paper towel.  Set aside.-Wait until the oil cool down, add 8 cups water and the lentils, and then place back on the fire.  Bring back to a boil and cook the lentil until done but not mushy.  Add salt and the bulgur.  Stir and bring back to a boil.  Cover and cook over low heat for 15 minutes.  Turn off the heat and let the bulgur pilaf rest, covered, for 10 minutes.  Spoon the pilaf into shallow serving platter and sprinkle with the caramelized onions.  Serve with tomato cucumber salad.Tomato and Cucumber Saladserves 42       medium tomato, diced3       small cucumber, diced6       scallion, chopped1       punch of parsley, chopped4      tablespoons lemon juice4      tablespoons olive oilsalt to taste-Toss the vegetables in a salad bowl.-Mix the olive oil, the lemon juice and the salt.  Drizzle over the vegetable and toss gently.