Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, bulgur & lentils. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Bulgur is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat but also other wheat species. It is parboiled, or partially cooked, so that it can be prepared relatively. Bulgur is a common ingredient in cuisines of many countries of the Middle East and Mediterranean Basin.
Bulgur & Lentils is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Bulgur & Lentils is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook bulgur & lentils using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bulgur & Lentils:
- Prepare 2 tbsp olive oil
- Get 1 large onion, thinly sliced
- Prepare 1/2 tsp salt
- Take 389 ml canned lentils
- Prepare 2/3 cup bulgur
- Make ready 1/4 cup minced fresh mint
- Make ready 1/4 cup nonfat plain yogurt
- Make ready 1 lemon, cut into wedges
- Make ready 1 1/3 cup water
Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in baked goods, pilafs, and soups. Bulgur just needs some soaking in hot water to plump and be ready for all the diced and minced, mint, tomato, scallions, parsley and olive oil and lemon juice that are stirred in. Bulgur is a quick-cooking whole grain that is a terrific addition to a variety of dishes. Our Red Bulgur is made from cracked wheat berries that are separated into small pieces and then parcooked.
Instructions to make Bulgur & Lentils:
- Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
- Stir in lentils, bulgur and 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes.
- Stir in 2 tablespoons mint.
- Serve with the remaining mint, yogurt and lemon.
It is a must-have ingredient for the traditional Middle Eastern salad known as tabbouleh. Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging. As a result, they cook much more quickly than other varieties of whole wheat, such as wheat berries, the raw version, and freekeh, cracked but uncooked kernels that come from young green wheat. Bulgur is generally the least expensive of the three. Bulgur is a grain consisting of groats of wheat.
So that’s going to wrap this up with this special food bulgur & lentils recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
