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: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email