Green lentils and a handful of bulgur simmered over onions fried with tomato and pepper paste — one of the thriftiest Turkish pot dishes. A filling vegan main.
Ingredients
Instructions
- 1
Pick over, rinse and drain the lentils. Finely chop the onion.
- 2
Heat the olive oil in a pot and cook the onion over medium heat for 5-6 minutes until lightly golden.
- 3
Add the tomato and pepper pastes and fry for 2 minutes until fragrant; stir in the red pepper flakes.
- 4
Add the lentils and hot water; once boiling, cover and simmer on low heat for 25 minutes.
- 5
Rinse the bulgur and add it with the salt; cook for 15 more minutes until the lentils and bulgur are tender and the liquid has thickened.
- 6
Take off the heat, leave covered for 10 minutes and serve hot.
Nutrition
Per serving
| Calories | 342 kcal |
|---|---|
| Protein | 16 g |
| Carbs | 50 g |
| Fat | 10 g |
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