Bulgar wheat lentils

The nuttiness of the bulgar wheat goes well with the lemon juice and tomato, and the mix of meaty olives and soft lentils. I had it with some guacamole but I’m sure yogurt would be nice also.

Ingredients:
100 g bulgar wheat, uncooked
60 g green lentils, uncooked
50 g black olives
2 spring onions
2 sticks of celery
2 tbsp parsley
1 tbsp tomato puree
2 tsp vegan bullion
2 tsp lemon juice
salt, pepper

Method:
Soak the bulgar wheat in 130 ml of boiling water for 30 minutes. Cook the lentils according to the packet. Fry the spring onions in the oil, add the celery, olives and parsley and gently cook. Add the bulgar wheat and lentils, with the tomato puree, bullion, lemon juice and salt and pepper. Cook for a further 5 minutes.

1. narf7 3 March 2013 at 21:37

   

   You could throw together a good mezze style meal with a few accompaniments with these lentils and a few nice homemade flatbread. Cheers for sharing 🙂