In a world where hectic schedules often dictate our meals, it's refreshing to find recipes that prioritize flavor, nutrition, and your valuable time.
And that's exactly what you will get with this bulgar and lentil medley!
Tender brown lentils and fluffy bulgur, simmered in aromatic vegetable stock, form the hearty base of this dish.
The addition of earthy mushrooms, broccoli florets, and the subtle sweetness of caramelized onions and leeks, all topped with crisp kale leaves, makes this bowl indeed a wholesome one!
EARTHY BULGUR LENTIL MEDLEY
Ingredients:
- 1 Cup Brown or Green Lentils
- 1 Cup Bulgur Wheat
- 4 Cups Vegetable Stock
- 1 Punnet of brown mushrooms
- 1 Head of Broccoli
- Half of a Leek
- 1 Red Onion
- handful of Kale leaves
Directions:
- Rinse the brown lentils and bulgur thoroughly and add them to a pot.
- Add 4 cups of vegetable stock and bring to a boil. Let it simmer on low heat for about 40 minutes, or until soft and fluffy.
- Slice the mushrooms and broccoli and place them on a tray topped with a tablespoon of olive oil and a sprinkle of salt.
- Roast in the oven for about 30 minutes at 290 F.
- Slice the onion and leeks and place them in a pan with heated oil. Keep stirring while adding a teaspoon of water every couple of minutes until the onions have caramelized.
- Place all the ingredients on a warm plate, and top off with some fresh kale leaves.
