Active time
15 minutesTotal time
1 hour Yield
5 servingsNutrition
Share This
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 garlic clove, chopped
1 teaspoon kosher salt
1 teaspoon Aleppo or Maras pepper
1 large tomato, chopped
1 tablespoon tomato paste
1 ½ teaspoons dried mint
1 cup red lentils
¼ cup bulgur, coarse or fine
4 cups chicken or vegetable stock
2 cups water
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat, and add the onion, garlic, salt and red pepper. Cook for about 5 minutes, until the onion is soft.
- Add in the tomatoes, tomato paste, mint, lentils, bulgur, chicken stock and water.
- Cover and simmer for 45 minutes or more, until the lentils are tender.
- Serve in a bowl with a sprinkle of mint and red pepper, if you wish.
Recipe adapted from Melissa Clark who adapted it from Anya von Bremzen, Oldways photo
Nutrition
Calories: 240Total Fat: 7g
Saturated Fat: 1g
Sodium :860 mg
Carbohydrate: 37g
Fiber: 6g
Total Sugar: 4g
Added Sugar: 2g
Protein:11 g
How'd it Taste?
Review this Recipe