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Red lentil bulgur stew

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Ingredients for 4 servings:

  • 450 g lentils, red
  • 450 g bulgur
  • 1 can coconut milk
  • 1 chili pepper(s)
  • 2 tsp turmeric
  • e.g. salt and pepper
  • 1 tsp parsley
  • 1 liter vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan, quick

Cook the red lentils according to the package directions (I use vegetable stock). Prepare the bulgur wheat in the same way. Then, pour both ingredients into a pot and add the coconut milk and a little vegetable stock. Add the chopped chili pepper and turmeric. Season with salt and pepper and simmer gently for another 5 minutes, stirring frequently. Finally, garnish with parsley. This dish goes well with naan bread or tortillas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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