- 2 Tbs olive oil or butter
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/4 cup diced tomatoes (drained from a can works)
- 1/2 cup red lentils, washed and drained
- 1/4 cup fine grain bulgur, washed and drained
- 1/4 cup rice, washed and drained
- 2 Tbsp tomato paste
- 5 cups chicken stock
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 Tbsp dry mint
- Salt
- Pepper
- In a large pot heat the olive oil or butter over medium-high heat. Add the onion and saute about 2 minutes until beginning to soften and add garlic.
- Add the diced tomatoes and cook about 10 minutes. Then add chicken stock, lentils, rice, Bulgar wheat, tomato paste, paprika, cayenne, mint, salt and pepper. Bring to a boil, then reduce to a simmer for about 30 minutes.
- Transfer to a blender, and carefully pulse 3-4 times, and pour back into the pot.
- Optional: Serve with additional mint and lemon wedges
- Red lentils will be found in the international section of the grocery, or at a specialty grocer.
- Bulgar wheat can be found at health-food-esque stores, often in the bulk foods section. Also available at international markets.
Yields 4-6 servings
I made this for the second time today. It was absolutely delicious. Thank you so much for posting it!!!
ReplyDeleteSo glad you enjoyed it!! It's one of my absolute favorites :)
DeleteI am so excited about this I don't know what to do, especialy as an ex-Bloomingtonian who loved Anatolia more than anything. Any suggestions for a gluten-free alternative to the bulgur?
ReplyDeleteHi!! So sorry for the massive delay in responding-- I've made this recipe using extra rice in place of the bulgar with success. It lacks a tiny bit of the 'nuttiness' but is overall indistinguishable.
DeleteWhat about some finely ground walnuts (toasted) instead of the Bulgar, maybe a couple tablespoons along with a little extra rice? I haven't tried it but it might work for gluten restricted diet.
DeleteThanks for the divine recipe!