Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, bulgur & lentils. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Bulgur & Lentils is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Bulgur & Lentils is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook bulgur & lentils using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bulgur & Lentils:
- Get 2 tbsp olive oil
- Get 1 large onion, thinly sliced
- Take 1/2 tsp salt
- Prepare 389 ml canned lentils
- Make ready 2/3 cup bulgur
- Prepare 1/4 cup minced fresh mint
- Make ready 1/4 cup nonfat plain yogurt
- Take 1 lemon, cut into wedges
- Prepare 1 1/3 cup water
The bulgur is cooked in chicken broth which gives it a hearty flavor. And the dressing is pungent and wonderful. All the veggies - tomatoes, carrots and cucumbers - blend in beautifully, and the whole salad comes alive when chilled. Bulgur, cereal food made of wheat groats that have been parboiled and dried.
Instructions to make Bulgur & Lentils:
- Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
- Stir in lentils, bulgur and 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes.
- Stir in 2 tablespoons mint.
- Serve with the remaining mint, yogurt and lemon.
Commonly prepared like rice, bulgur has a nutty flavor and is a good source of dietary fiber, protein, and iron. Learn more about the history, uses, and nutritional content of this ancient wheat product. A common ingredient in bulgur tabbouleh, you can use this versatile grain to make the classic bulgur salad with lemon juice, olive oil, parsley and tomato. Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging. As a result, they cook much more quickly than other varieties of whole wheat, such as wheat berries, the raw version, and freekeh, cracked but uncooked kernels that come from young green wheat.
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