Ingredients used: Dere Red Lentils 1000 g and Dere Seferkittel Bulgur 1000 g
The combination of red lentils and bulgur is a cornerstone of Anatolian home cooking. Whilst the red lentils form a creamy base during cooking, the bulgur provides structure and a pleasant texture. This dish is nutritious, tasty and ideal as a balanced, plant-based main course. It is important to get the ratio of liquid and cooking time just right so that the consistency is neither too runny nor too dry.
Ingredients
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1 tumbler of red lentils
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1 tumbler glass of Dere Seferkittel bulgur
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1 large onion
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2 garlic cloves
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1 tablespoon of tomato paste
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1 teaspoon of paprika powder
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4 tablespoons of olive oil
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4-5 glasses of hot water
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Salt
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freshly ground black pepper
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optional: 1 teaspoon cumin
Preparation
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Wash the red lentils thoroughly until the water remains clear. As red lentils cook relatively quickly, a long soaking is not necessary.
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Dice the onion finely and chop the garlic. Heat the olive oil in a wide pan over a medium heat. Sweat the onion until it is soft and slightly translucent. Add the garlic and sauté briefly with it.
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Add the tomato puree and fry it, stirring constantly, until it takes on a slightly darker colour. Add the paprika powder and optionally the cumin.
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Add the washed lentils to the pot and pour the hot water over them. Cook them over a low heat for about 10-12 minutes until the lentils are soft and begin to break down.
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Now add the bulgur and stir well. If necessary, add a little more hot water. Let the dish simmer over a low heat for another 12-15 minutes. The bulgur should be tender, but still have a slight bite.
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Season with salt and freshly ground black pepper. The consistency should be creamy, but not like a soup; more like a creamy stew.
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After cooking, remove the dish from the hob and leave it to rest for 5 to 10 minutes. During this time, the bulgur will absorb the remaining liquid and the flavours will blend harmoniously.
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The lentil and bulgur dish is served hot, preferably with a dollop of natural yoghurt or a squeeze of lemon juice. Freshly chopped parsley can give the dish an extra touch of freshness. This dish is filling, balanced and represents the simplicity and depth of traditional pulse cuisine.
