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
- 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
Total Fat: 7g
Saturated Fat: 1g
Sodium :860 mg
Total Sugar: 4g
Added Sugar: 2g