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Prep time
20 minutes
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Cook time
10 minutes
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Serves
A larger serving bowl
Author Notes
So healthy, juicy and delicious you must make this. Recipe from Turkish Black Sea Region. Definitely revitalizing. Can be served as a salad or as a cold soup. —NeseYurtcu
Ingredients
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175 grams
fine bulgur
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300 grams
green lentils
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1 handful
parsley
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1 handful
dill
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1
onion
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1
red pepper
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1 tablespoon
tomato paste
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3
lemons
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1 teaspoon
salt
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1 teaspoon
red pepper flakes
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1 teaspoon
dry mint flakes
Directions
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Place the bulgur in a large deep serving pot. Add drinking water to cover. Drain the excess water.
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Rinse the lentils. Then put them in a deep pot and cover them with water. Bring water to a boil and then rinse again. Add fresh water to cover and start cooking again.
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Cook until lentils are edible. Do not overcook. Pour the lentils with their water onto the bulgur. Mix, cover and set aside.
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Meanwhile, rinse the parsley and the dill and chop to tiny pieces. Leave out the thick stalks.
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Take out the seeds of the red pepper and chop to small cubes.
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Put everything in the serving ball including the lemon juice, spices and herbs, the bulgur and lentils. Mix well, add cold drinking water.
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Rest in the fridge for about 15 minutes for flavours to blend. Enjoy
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