This hearty, budget-friendly vegan pilaf cooks green lentils together with bulgur. Onion and spices add flavor to this Anatolian classic, which provides plenty of fiber and plant-based protein.
Boil the green lentils in some water until half-tender, then drain. This helps them finish cooking at the same time as the bulgur.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden. Add the tomato paste and stir until fragrant.
Add the bulgur and drained lentils and sauté for a few minutes.
Add the hot water, salt and black pepper. Once it comes to a boil, reduce the heat to low, cover and cook until the water has been absorbed. Turn off the heat, cover the pot with a cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: Parboiling the lentils until half-tender before adding the bulgur helps both cook at the same time. This dish contains gluten. It keeps in the refrigerator for a few days; sprinkle with water before reheating. Allergen: contains wheat (gluten), based on the ingredient list. Check packaged product labels for other allergens.
İlk denemede tuzunu kaçırdım, ikinci seferde daha dikkatli oldum.
Su miktarını azaltınca kıvamı toparladı. Marinasyon süresini uzun tutunca lezzet daha çok oturdu.
Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
Sarımsağı çıkardım, yine de lezzetli oldu. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
