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.
1
Finely chop the carrot and celery.
- Carrot: 1 piece
- Celery: 1 stem
2
Heat olive oil in a pan. Sauté the vegetables until soft.
- Olive oil: 1 tablespoon
- Carrot: 1 piece
- Celery: 1 stem
3
Add bulgur and a pinch of lentils, mix thoroughly.
- Bulgur: 0.5 glass
- Lentils: 1 tablespoon
4
Add spices to taste (salt, pepper, curry, ginger etc.).
- Sea salt: to taste
- Ground black pepper: to taste
- Curry powder: 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).
- Vegetable broth: 1.5 glass
6
If you want to make the dish spicier, add a little narsharab sauce when serving.
- Narsharab (pomegranate sauce): to taste
