Schuster's bulgur lentil pan

Ingredients for 4 servings:

• 150 g bulgur
• 150 g lentils, red
• 2 small onions
• 2 cloves garlic
• ½ tube(s) tomato paste
• 200 ml tomato(s), pureed
• ½ jar peas
• ½ jar Ajvar, hot
• 1 tsp curry paste, red
• salt and pepper
• some black cumin
• some paprika powder
• some coriander seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick vegetarian dish

Cook the bulgur and red lentils according to the package instructions. Chop the onions and garlic into small pieces. Heat a little sunflower oil in a large pan or saucepan and fry the diced onions with some crushed coriander seeds. Add the tomato puree and red curry paste and fry well. Then add the passata to the pan along with the garlic, a little black cumin, and the ajvar. Season with salt, pepper, and paprika. Add 2 tablespoons of vinegar or lemon juice, if desired. If the sauce becomes too thick, add a little water. Finally, add the peas along with the cooked lentils and bulgur. Bring to a high simmer and let it infuse for a while, season again, and serve.