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by Sarah Steimer

This would have been great with a little naan on the side or maybe a dollop of Greek yogurt.

  • 1 cup green lentils
  • 1/2 cup bulgur wheat
  • 1/2 teaspoon ground ginger
  • 2 teaspoon harissa paste (or other chili)
  • 3/4 teaspoon turmeric powder
  • 1 tablespoon tomato paste or pureed tomatoes
  • 1 cup baby spinach leaves, stems removed, roughly chopped.
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoon butter
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 3/4 teaspoon coriander powder
  • 1/2 teaspoon garam masala (I put together this substitute)

Place the lentils, ginger, harissa and turmeric in a pot and add enough water to cover the lentils, and then some.  Bring to a boil, then simmer for 10 minutes. Add the tomato paste and cook for an additional 20 minutes.  Add bulgur wheat and continue simmering until lentils are cooked through, but not overdone – they should have a small pop when you bite into them.  You may need to add additional water as you go, both lentils and bulgur will soak up a lot of water.  Add salt and set aside.

Heat the butter in a small pan. Add the cumin and garlic and sauté for a minutes or two until fragrant.  Stir in the coriander powder and garam masala, mix well, then pour the mixture into the pan of lentils.  Adjust salt to taste

Add spinach and stir to incorporate, which will wilt the spinach.

Can serve with Greek yogurt and naan (recipe) or garnished with a lemon or tomato.

Recipe adapted from: Kitchen Lab

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