Turkish · Dinner
Spiced Lentil and Vegetable Bowl
Turkish-style lentils simmered with onion, carrot and tomato, spooned over bulgur and finished with a paprika oil drizzle, cumin-scented chickpeas, cucumber, mint and lemon. Warming, earthy and tangy, this bowl leans on red lentils for plant-based, vegetable-forward nourishment.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
512Calories
18.8gProtein
14.5gFat
73.1gCarbs
10.1gSugar
19.2gFiber
601mgSodium
0mgChol
2gSat Fat
1240mgPotassium
92mgCalcium
7.8mgIron
0mcgVitamin B12
19mgVitamin C
vegetarian
high-fiber
spice-route
hidden-gems
vegan
Instructions
1
Prep
Dice the onion, carrot, and tomato; mince the garlic; slice the cucumber; chop the mint. Measure the lentils, bulgur, and chickpeas.
2
Sauté
Warm the olive oil in a small saucepan over medium heat and cook the onion and carrot for 4 minutes until soft and translucent.
3
Simmer
Stir in the garlic, cumin, paprika, and pul biber; cook for 30 seconds until fragrant. Add tomato, tomato paste, lentils, and stock; simmer over medium-low heat for 12 minutes, stirring occasionally, until thickened.
4
Plate
Spoon bulgur and chickpeas into a bowl, ladle the lentil stew alongside, arrange cucumber slices at the edge, scatter mint on top, drizzle with olive oil, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, cooked red lentils
- 5.2 oz150g, cooked bulgur
- 11 onion
- 4 cloves4 cloves garlic
- 11 small carrot
- 3.6 oz100g tomato
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp pul biber
