John Myers
Ingredients for 3 servings:
- 3 m.-sized carrot(s)
- 3 handfuls of lentils, red
- 5 handfuls of bulgur, coarse
- 2 m.-sized onion(s)
- 200 g minced meat
- salt and pepper
- Coriander powder
- marjoram
- allspice powder
- Clove powder
- curry
- 800 ml water, approx.
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Peel and chop the carrots. Boil in about 500 ml of water. Add the bulgur and red lentils to the boiling water with the carrots and add about another 300 ml of water. Season with salt, marjoram, allspice, cloves, and coriander immediately after adding the liquid. Simmer gently until the liquid is absorbed. If the bulgur is still too thick, add a little more liquid. Peel and finely chop the onions. Fry in sunflower oil in a pan, then add the crumbled minced meat and fry for another 5 minutes. Season with salt, pepper, and curry powder. Arrange the bulgur on plates and top with the minced meat. Serve with cucumber and tomato salad and, if desired, flatbread, or enjoy simply as it is.
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