This sauce is made by cooking red lentils and fine bulgur together in a pressure cooker, then mixing them with roasted tomatoes and peppers. It can be packed into jars for winter storage. Whole-grain bulgur thickens the sauce while lentils give it a smooth texture, adding a satisfying flavor to main dishes even in a small spoonful.
Finely chop the onion and sauté it in olive oil in the pressure cooker over low heat for 5 minutes. Add the garlic and chopped red pepper, and sauté for 3 more minutes.
Add the red lentils and fine bulgur to the pot and stir for 1 minute. Add the grated tomatoes, tomato paste, salt, and black pepper, then pour in the water.
Close the pressure cooker and bring it to a boil over high heat. When it starts to whistle, reduce the heat and cook for 25 minutes.
After turning off the heat, wait 15 minutes for the steam to release on its own before opening the pressure cooker; opening it early may cause the sauce to spatter and overflow.
After opening the cooker, mash the sauce with a wooden spoon until smooth. If needed, simmer it over low heat for a few more minutes to thicken. While hot, fill clean jars and close the lids tightly.
While the sauce is still hot, fill the jars, close them, and turn them upside down to cool; this vacuum-sealing process keeps the sauce fresh in the refrigerator for 3 weeks. If it becomes too thick, loosen it with a few spoonfuls of hot water before serving. Allergen: contains wheat (gluten from bulgur).
Kışlık diye kavanozladım ama buzdolabında sadece 3 hafta dayandığını görünce biraz hayal kırıklığına uğradım, gerçek bir kışlık konserve bekliyordum. 25 dakikalık düdüklü pişirme sonunda bulgur da fazla yumuşayıp neredeyse eridi, bir dahakine süreyi 5 dakika kısacağım.
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