Guide to Prepare Bulgur & Lentils

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bulgur & lentils. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bulgur is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat but also other wheat species. It is parboiled, or partially cooked, so that it can be prepared. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled.

Bulgur & Lentils is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Bulgur & Lentils is something which I have loved my entire life. They are fine and they look fantastic.

Recipe of Bulgur & Lentils

To begin with this particular recipe, we must first prepare a few components. You can have bulgur & lentils using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Bulgur & Lentils:

1. Make ready 2 tbsp olive oil
2. Prepare 1 large onion, thinly sliced
3. Make ready 1/2 tsp salt
4. Make ready 389 ml canned lentils
5. Make ready 2/3 cup bulgur
6. Prepare 1/4 cup minced fresh mint
7. Take 1/4 cup nonfat plain yogurt
8. Take 1 lemon, cut into wedges
9. Prepare 1 1/3 cup water

The bulgur is cooked in chicken broth which gives it a hearty flavor. And the dressing is pungent and wonderful. All the veggies - tomatoes, carrots and cucumbers - blend in beautifully, and the whole salad comes alive when chilled. A common ingredient in bulgur tabbouleh, you can use this versatile grain to make the classic bulgur salad with lemon juice, olive oil, parsley and tomato.

Instructions

Instructions to make Bulgur & Lentils:

1. Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
2. Stir in lentils, bulgur and 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes.
3. Stir in 2 tablespoons mint.
4. Serve with the remaining mint, yogurt and lemon.

Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging. As a result, they cook much more quickly than other varieties of whole wheat, such as wheat berries, the raw version, and freekeh, cracked but uncooked kernels that come from young green wheat. Bulgur is generally the least expensive of the three. Bulgur is a grain consisting of groats of wheat. The groat, sometimes known as the "berry", is the whole wheat grain, consisting of the cereal germ (high in healthy polyunsaturated fats), most of the bran (the fiber-rich coating), and the endosperm (usually what refined white flour consists of).

As simple as that Guide to Make Bulgur & Lentils

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