Name: Lentils with Bulgur
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 to 6 servings
Cuisine: Middle East
Ingredients: About 3 cups chicken, beef, or vegetable stock, preferably homemade, or water; 1 teaspoon ground cumin or ¼ teaspoon ground allspice; ½ cup chopped fresh mint leaves; 2 jalapeños or other fresh chiles, stemmed, seeded, and minced, or to taste; 1 large onion, cut in half and thinly sliced; 1 cup medium bulgur; ½ cup dried brown or green lentils, rinsed and picked over; 1 ripe medium tomato, chopped; 5 tablespoons extra virgin olive oil; 1 teaspoon minced garlic

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A relative of tabbouleh, but (usually) served hot and made with lentils. This is a good vegetarian main course, but also a fine side dish at a Middle Eastern or other meal. The onion-mint garnish is terrific stuff.

Ingredients

½ cup dried brown or green lentils, rinsed and picked over
5 tablespoons extra virgin olive oil

Middle East
Side dish

Method

If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine). Drain.
Put 2 tablespoons of the oil in a large deep saucepan over medium heat. A minute later, add the garlic and cook until fragrant, another minute or so. Add the jala

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