Lentil and bulgur bowls

Drum
Prep: 20 mins, Cooking: 10 mins
Rate this recipe
This meatless dish packs a powerful punch. Not only are lentils a rich source of fibre,
they’re also full of protein.

By DRUM June 24 2019
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Ingredients (17)

15 ml fresh chillies — 573
1 onion — chopped
5 garlic — cloves, crushed
5 ml coriander — ground
30 ml mild curry paste or biryani spice mix
5 ml turmeric
250 g mushrooms — sliced
spinach — shredded
45-60 ml each chopped fresh coriander and fresh mint
500 ml bulgar wheat — soaked according to packet instructions
500 ml lentils — cooked
salt, pepper and olive oil (for mixing through)
almonds — toasted and chopped
1 onion — thinly sliced
cornflour
oil — for shallow frying
fresh spinach or coriander and mint to garnish
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Method:

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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