Serves 6
45 min
Turkish Lentil and Bulgur Grain Bowl
Recipe GLPRe7f4df1271f15f
A wholesome Turkish-inspired lentil and bulgur grain dish loaded with warm spices, tomato paste, and fresh herbs. This hearty one-pot meal is naturally vegetarian, high in fiber, and perfect for batch cooking. Serve it warm with yogurt, fresh lemon, and crisp romaine lettuce for a complete, nourishing meal.
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Ingredients
1 cup (200 g) Red lentils, rinsed and drained
3 cups (720 ml) Water
¾ cup (135 g) Medium-grind bulgur wheat
2½ teaspoons Kosher salt
1 medium (about 1 cup diced) Yellow onion, diced
3 tablespoons (45 ml) Olive oil
1½ tablespoons Tomato paste
1 tablespoon Pepper paste (biber salçası) or additional tomato paste
1 tablespoon Ground cumin
1 teaspoon (optional) Aleppo pepper flakes
3 Scallions, thinly sliced, plus more for garnish
1 cup (70 g) Fresh flat-leaf parsley, chopped
Romaine lettuce leaves for serving
Lemon wedges for serving
Whole milk yogurt for serving
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, for about 4-5 minutes until the onion becomes soft and begins to turn golden.
Add the tomato paste and pepper paste (or additional tomato paste if pepper paste is unavailable) to the onion mixture. Stir well to combine and cook for 1-2 minutes, allowing the pastes to caramelize slightly and deepen in color.
Stir in the ground cumin, coating the onion-paste mixture evenly. Cook for another 30 seconds until fragrant.
Pour the water into the pot and bring it to a boil over medium-high heat. Add the rinsed red lentils and stir to combine.
Once the mixture returns to a boil, add the bulgur wheat and 2 teaspoons of the kosher salt. Stir thoroughly to distribute ingredients evenly.
Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, for 20-25 minutes until both the lentils and bulgur are tender and have absorbed most of the liquid. The mixture should have a thick, porridge-like consistency.
Taste the mixture and adjust seasoning with the remaining 1/2 teaspoon of kosher salt and Aleppo pepper flakes if desired. Stir in the sliced scallions and fresh parsley.
Divide the lentil and bulgur mixture among serving bowls. Top each bowl with additional sliced scallions, a dollop of whole milk yogurt, and serve alongside fresh romaine lettuce leaves and lemon wedges for squeezing over the top.
