Another easy and flavorsome vegan recipe. Follow the easy steps and you will not go wrong!
This dish is typical village food. My grandma used to tell us that burghul (known in the West as bulgur) and lentils are the healthiest things you could eat. Mind you, my grandma barely knew how to read or write, but she was from the village, she grew her vegetables and milked the cows for milk, so she knew what she was talking about.
There are several kinds of burghul, there’s the fine kind that you might have seen in tabbouleh, and there’s the coarser kind that is usually cooked the same way as rice and often replaces rice as a side dish for stews. This recipe uses coarse burghul.
Burghul with Lentils
Ingredients (serves 4)
– 1 cup coarse burghul
– 1/2 cup of green lentils
– 3 cups water
– 1 onion, finely chopped
– 2 Tbsp vegetable oil
1. Wash the burghul and soak it in lukewarm water while you fry the onions and boil the lentils.
2. Heat the oil in a pan and fry the onions until they’re translucent or even half burned. Set aside.
3. Put the lentils in a pot and add the water. Bring to boil and let the lentils cook, the same way you’d cook pasta (minus the salt).
4. When the lentils are cooked, add the burghul (that you have drained), add salt and add the cooked onions that you’ve saved aside. Check the water, it should cover the ingredients by 2.5 cm. If it doesn’t, add water. Bring to boil, lower the heat to the minimum possible, cover and let the burghul slowly cook. It should take around 25 to 30 minutes. The burghul should absorb all the water and you’ll see that it has almost doubled in size.
5. Turn off the heat when you see that there is no more water at the bottom of the pot. Give it a gentle mix with a wooden spoon and serve warm. My favorite thing to eat with it is yogurt, but a green salad should also be a great companion.