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Peasant Lentils and Pulses with Cabbage

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

The brown lentils in this Lebanese recipe can be accompanied by any type of canned beans or chickpeas, rinsed and drained, or dried beans that have been soaked overnight and then simmered in plenty of water for about 40 minutes.

Ingredients

  • 115 g/4 oz/1 cup brown lentils
  • 115

Method

  1. Rinse and drain the lentils, then put them into a pan of boiling water, reduce the heat and simmer for about 20 minutes, until they are tender. Drain and refresh under running cold water.
  2. Rinse and drain the bulgur, then tip it into a bowl. Pour in just enough boiling water to cover the grains by about 1cm/½in. Cover and leave to swell for about 15 minutes, then d

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