Bulgur with lentils and vegetables

2 servings

30 minutes

Bulgur with lentils and vegetables is a traditional dish of Arab cuisine that combines simplicity in preparation with rich flavor. Bulgur gives the dish a pleasant nutty texture, while lentils add nutritional richness. Carrots and celery reveal a light sweetness that is beautifully complemented by spicy notes of curry and ginger. It is cooked in vegetable broth, making it tender and aromatic. Narsharab added before serving gives it a piquant taste and slight acidity. This dish can be served as a standalone or used as a side for meat and fish dishes. Light yet filling, it is perfect for those who appreciate healthy and balanced cuisine.

Energy value per serving

• Calories: 355.4
• Proteins: 10.3g
• Fats: 11.4g
• Carbohydrates: 45.7g

Ingredients

• Vegetable broth: 1.5 glass
• Carrot: 1 pc
• Celery: 1 stem
• Olive oil: 1 tbsp
• Bulgur: 0.5 glass
• Lentils: 1 tbsp
• Curry: 0.5 tsp
• Ground ginger: 0.5 tsp
• Sea salt: to taste
• Ground black pepper: to taste
• Narsharab sauce: to taste

Cooking steps

1. Finely chop the carrot and celery.

   Required ingredients:

   • Carrot: 1 piece
   • Celery: 1 stem

2. Heat olive oil in a pan. Sauté the vegetables until soft.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Carrot: 1 piece
   • Celery: 1 stem

3. Add bulgur and a pinch of lentils, mix thoroughly.

   Required ingredients:

   • Bulgur: 0.5 glass
   • Lentils: 1 tablespoon

4. Add spices to taste (salt, pepper, curry, ginger etc.).

   Required ingredients:

   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Curry: 0.5 teaspoon
   • Ground ginger: 0.5 teaspoon

5. Pour in hot vegetable broth, reduce the heat to low, and cook covered until ready (about 20 minutes).

   Required ingredients:

   • Vegetable broth: 1.5 glass

6. If you want to make the dish spicier, add a little narsharab sauce when serving.

   Required ingredients:

   • Narsharab sauce:  to taste