John Myers
Bulgur Chickpeas and Red Lentils
The perfect bulgur chickpeas and red lentils recipe with a picture and simple step-by-step instructions.
- 1 Small cup Red lenses
- 1 Small cup Bulgur
- 1 Kl. Can Chickpeas
- 1 Onion
- 1 Red Bell pepper
- 2 Tomatoes
- Olive oil
- 4 Small cups Vegetable broth
- 2 tbsp Tomato paste
- Chili powder
- Salt
- Pepper
- Hot paprika powder
- 2 Bay leaves
- Peel the onion, dice it finely and sauté in olive oil until translucent.
- Clean the paprika, cut it into small cubes and sauté with the onion.
- Stir in the lentils, pour 2 cups of vegetable stock, add the spices, bring to the boil, and simmer over a low heat for about 15 minutes.
- Dice the tomatoes and stir into the lentils with the tomato paste.
- Bring the bulgur to the boil in 2 cups of vegetable stock and simmer gently for approx. 5-8 minutes.
- Add the bulgur with the chickpeas to the lentils, mix everything well, bring to the boil again and serve.
- There was also meatloaf filled with cheese from my cookbook.
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