Lebanese Green Lentils with Bulgur

Name: Lebanese Green Lentils with Bulgur
Yield: Serves 4–6
Cuisine: Asian
Ingredients: 30 ml/2 tbsp ghee, or olive oil with a knob of butter; 30 ml/2 tbsp ghee, or olive oil with a knob of butter; 2 onions, finely chopped; 30 ml/2 tbsp ghee, or olive oil with a knob of butter; 225 g/8 oz/1¼ cups coarse bulgur, rinsed; 5–10 ml/1–2 tsp cumin seeds; 900 ml/1 ½ pints/3¾ cups vegetable stock or water; 900 ml/1 ½ pints/3¾ cups vegetable stock or water; sea salt and ground black pepper; sea salt and ground black pepper; 15 ml/1 tbsp ghee or butter; 15 ml/1 tbsp ghee or butter; a small bunch of fresh mint, chopped; a small bunch of fresh coriander (cilantro), chopped; 225 g/8 oz/1 cup green lentils

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This tasty recipe is one of Lebanon’s lesser-known countryside specialities. It combines green lentils with a grain to produce a wholesome dish that can be served either on its own or with other accompaniments.

Ingredients

225 g/8 oz/1 cup green lentils
30

Asia
Lebanon
Main course
Side dish
Gluten-free
Mediterranean
Vegetarian

Method

Bring a pan of water to the boil, add the lentils and cook for about 15 minutes, until they are tender but not soft or mushy. Drain and refresh under cold water.
Heat the ghee or olive oil with butter in a heavy pan, stir in the onion and cook until it begins to colour. Add the cumin seeds and stir in the bulgur. Stir in the lentils and pour in the stock.