Lentils with bulgur wheat and vegetables

Cuisinovia

Blogger

Preparation Time:

60 min

Cooking Time:

30 min

Portion(s):

4 servings
Category:Vegetarian

Made with

Bulgur-Wheat01
Bulgur Wheat 500g

Ingredients

  • 1 cup brown lentils, rinsed
  • 1 tsp cumin seeds
  • 4 Tbs olive oil
  • 1 clove garlic, crushed
  • 1 medium red or yellow onion, chopped
  • 1 medium carrot, coarsely grated
  • 1 cup cherry tomatoes, halved
  • 1 cup “Mitsides” bulgur wheat (blue pack)
  • 1 cup cooked and drained chickpeas, from a carton or can
  • 2 cups chopped fresh coriander
  • salt and pepper
  • 2 Tbs chopped pistachios, to garnish

Method

1. Put lentils and 4 cups of water in a pot. Add salt and bring to boil. Lower the heat, and simmer covered, until lentils are cooked (don’t overcook your lentils, they shouldn’t be mushy. Taste them, as cooking times depend on how old your lentils are). Drain lentils but keep their water. You should have 2 cups of lentil cooking water. If you have less, add some water to reach two cups.

2. In a large pot, put the olive oil, over medium-high heat. Add the cumin seeds and stir-fry for a minute, until fragrant and slightly darker in colour (don’t burn seeds, otherwise they will taste bitter). Add the garlic, onion and carrot and cook stirring for about 2 minutes, until onion is soft. Add the cherry tomatoes and cook about a minute longer.

3. Add the bulgur wheat, chickpeas and fresh coriander. Give it a stir to mix the wheat, then add the lentils and the 2 cups cooking liquid. Mix everything together and season with salt and pepper.

4. Adjust heat to low, cover the pot and simmer for 10 minutes. Take pot off the heat and leave to stand covered for 20-30 minutes. During this time, the bulgur wheat will absorb all the aroma’s and juices and will become really flavorful.

Discover More Recipes

Prep Time: 20min

Falafels

Prep Time: 30min

Persian Rice with saffron

Prep Time: 20min

Casarecce with pistachio pesto and pancetta

Prep Time: 10min

Refreshing Black-eyed Bean salad

Prep Time: 40min

Baked Eggplants with chickpeas

Prep Time: 20min

Bean and chickpea brownies

Prep Time: 45min

Lentil & beetroot salad

Prep Time: 45min

Aubergine Vegan ‘Papoutsakia’

Prep Time: 45min

White beans and zucchini salad

Prep Time: 15min

Bulgur and Burrata salad

Prep Time: 45min

Pasta with sausage and Rocket

Mini Sticky Toffee puddings

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest
Print Friendly, PDF & Email