Hearty and economical vegan lentil bulgur pilaf, made by cooking green lentils together with bulgur. Enriched with onion and spices, this Anatolian classic offers a meal rich in fiber and plant-based protein.
Boil the green lentils in a little water until half-softened, then drain. This step lets the lentils finish cooking at the same time as the bulgur.
Heat the olive oil in a pot and sauté the finely chopped onion until it turns pink. Add the tomato paste and sauté until it releases its aroma.
Add the bulgur and drained lentils and sauté for a few minutes.
Add the hot water, salt and black pepper; once it boils, reduce the heat, cover with a lid, and cook until the liquid is absorbed. Turn off the heat, cover the lid with a cloth, and let it steam for 10 minutes; fluff with a fork and serve.
Important: Boiling the lentils until half-soft before adding the bulgur lets the two cook at the same rate. Contains gluten. This economical and nutritious rice dish keeps in the fridge for a few days; sprinkle with water and reheat.
Sautéing the bulgur with onion before adding it to the lentil water keeps the grains from breaking apart as they cook. Adding a spoon of yogurt at serving balances the flavor, though it can be served plain to keep it vegan.
Admin DadaGastro · verified in test kitchenİlk 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.
Elinizdekiyle güzel bir sonuç almışsınız, tebrikler.
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