Bulghur with Lentils / Mercimekli Bulgur Pilavi

Bulghur with Lentils

I guess for some more time I will not be able to convince my son to have bulghur instead of rice pilav. However it is very well not that bulghur is much more healthier then rice, as it is less processed. This recipe makes bulghur even more healthier and fulfilling with the lentils in it.

It is easy to prepare, easy to find and inexpensive material. Will be better if you have chicken stock, if not water and a chicken bullion will do. Will do even without a chicken bullion.

Serve it alone or with some plain yogurt or accompanying a meat dish. Serve warm. Can keep in the fridge for 1-2 days. It will keep you from getting hungry quickly. Enjoy.

Bulghur with Lentils / Mercimekli Bulgur Pilavi
Print Recipe
Very nutricious. Lentils and bulghur come together in this filling dish. Excellent and healthy side dish.
Servings Prep Time
5 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
15 minutes
Bulghur with Lentils / Mercimekli Bulgur Pilavi
Print Recipe
Very nutricious. Lentils and bulghur come together in this filling dish. Excellent and healthy side dish.
Servings Prep Time
5 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
5 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Boil green lentils with 3-4 glasses of water until edible, approximately 15-20 minutes, and drain. Their size will double. Taste one once in a while after 10 minutes. They should not be thoroughly cooked, as they will cook together with the bulghur too.
  2. Pour the olive oil in a cooking pot. Choose a non-sticking pot. Add chopped onions. Stir until cooked well. Also add the butter.
  3. Chop the garlic and add. Stir for 1 minute.
  4. Wash, take out the seeds and chop the green peppers and add. Stir 1-2 minutes.
  5. Add the tomato and pepper pastes, stir 1-2 minutes until you feel smell them. If it is the season you can replace tomato and pepper paste with 2 fresh, grated tomatoes. If the tomatoes are too watery, reduce the amount of water accordingly.
  6. Wash, drain and add the bulgur. Stir for a minute.
  7. Then add either a chicken stock or warm water and a chicken bouillon. Add salt and grounded black pepper to taste.
  8. Cook to boil and then lower the heat.
  9. Cook until the water is soaked up by the bulgur. Taste, if the bulgur is not cooked enough; add several tablespoons of hot water.
  10. When ready close the heat. Add the lentils, gently shuffle.
  11. Rest for 5 minutes and serve warm.
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