Description
A hearty and spicy Turkish stew made with bulgur, red lentils, and a mix of aromatic spices.
Ingredients
Scale
- 1 cup red lentils
- 1/2 cup bulgur wheat
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- Salt to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
- Add garlic, carrots, and bell pepper, and cook for additional 5 minutes.
- Stir in the tomato paste, cumin, and red pepper flakes, cooking for another 2 minutes.
- Add the red lentils and bulgur, then pour in the vegetable broth. Bring to a boil.
- Reduce heat and simmer for about 25-30 minutes, or until lentils are tender.
- Stir in lemon juice and adjust seasoning with salt.
- Serve hot, garnished with fresh parsley.
Notes
- This stew can be made ahead and stored in the refrigerator for up to 3 days.
- For a richer flavor, add smoked paprika.
- Feel free to adjust the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg