Name: Peasant Lentils and Pulses with Cabbage
Yield: Serves 4–6
Cuisine: Asian
Ingredients: 115 g/4 oz bulgur; 115 g/4 oz/1 cup brown lentils; sea salt and ground black pepper; 115 g/4 oz cooked chickpeas, canned, or dried, soaked and cooked; 115 g/4 oz cooked haricot (navy) beans or soya beans, canned, or dried, soaked and cooked; 12 cabbage leaves, trimmed; 5 ml/1 tsp paprika; a small handful of crumbled dried sage leaves; 10 ml/2 tsp coriander seeds; 115 g/4 oz cooked kidney beans, canned, or dried, soaked and cooked; 2 onions, finely chopped; 15–30 ml/1–2 tbsp ghee, or olive oil with a knob of butter; 10 ml/2 tsp cumin seeds; 2–3 garlic cloves, finely chopped; garlic-spiced strained yogurt or tahini sauce, to serve

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

Asia
Lebanon
Main course
Mediterranean
Gluten-free
Vegetarian

Method

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.
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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