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Lentil and bulgur bowls


Lentil bowl

Ingredients 17
Servings
Time 20 MIN
  • 15
    ml
    olive oil
  • 1
    onion, chopped
  • 5
    garlic cloves, crushed
  • 5
    ml
    ground coriander
  • 30
    ml
    mild curry paste or biryani spice mix
  • 5
    ml
    turmeric
  • 250
    g
    mushrooms, sliced
  • handful spinach, shredded
  • 45-60
    ml
    each chopped fresh coriander and fresh mint
  • 500
    ml
    bulgur wheat, soaked according to packet instructions
  • 500
    ml
    cooked lentils
  • salt, pepper and olive oil (for mixing through)
  • handful toasted almonds, chopped
  • 1
    onion, thinly sliced
  • cornflour
  • oil for shallow-frying
  • Fresh spinach or coriander and mint to garnish
 

Method

10 MIN
 

1 Heat the oil in a pan and fry the onion and garlic until soft.

2 Add the spices and stir through.

3 Add the mushrooms and stir-fry until cooked.

4 Add the spinach and herbs and stir through.

5 In a separate bowl, mix the bulgur and lentils and season with salt and pepper. Mix in a little olive oil.

6 Add the veggie mixture to the lentil mixture and combine lightly. Stir in the almonds.

7 TO SERVE

Roll the onion slices in the cornflour.

Heat enough oil in a saucepan for shallow frying, then fry the onion in batches until crispy and brown.

Drain on paper towels.

8 Spoon the lentil mixture into bowls and top with the onion rings.

Garnish with fresh spinach or fresh coriander and mint.

 

 

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