they’re also full of protein.
|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|
|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|
|oil — for shallow frying|
|fresh spinach or coriander and mint to garnish|
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.