Bulgur & Lentils
Bulgur & Lentils

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, bulgur & lentils. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Bulgur & Lentils is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Bulgur & Lentils is something that I’ve loved my whole life. They are fine and they look wonderful.

Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. bulgur/kak-vkusno-prigotovit/.

To begin with this particular recipe, we must prepare a few ingredients. You can cook bulgur & lentils using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Bulgur & Lentils:
  1. Get 2 tbsp olive oil
  2. Prepare 1 large onion, thinly sliced
  3. Prepare 1/2 tsp salt
  4. Take 389 ml canned lentils
  5. Take 2/3 cup bulgur
  6. Prepare 1/4 cup minced fresh mint
  7. Take 1/4 cup nonfat plain yogurt
  8. Make ready 1 lemon, cut into wedges
  9. Make ready 1 1/3 cup water

Make the most of bulgur wheat with our collection of recipes that put the grain centre-stage. Pair it with meats, serve in salads or stuff into peppers.

Steps to make Bulgur & Lentils:
  1. Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
  2. Stir in lentils, bulgur and 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes.
  3. Stir in 2 tablespoons mint.
  4. Serve with the remaining mint, yogurt and lemon.

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