Turkish Red Lentil Stew with Bulgur and Dried Mint
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 cup red lentils, rinsed
- 1/2 cup fine bulgur
- 2 tablespoons dried mint
- 1 large onion, diced
- 2 carrots, diced
- 3 tablespoons tomato paste
- 6 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the vegetables soften.
- Stir in the tomato paste and cook for 1 minute to remove any raw taste.
- Add the rinsed red lentils and water. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
- Stir in the bulgur and dried mint. Continue simmering for 10 more minutes until the bulgur is tender and the stew thickens.
- Season with salt and black pepper. Serve hot with lemon wedges on the side.
Notes
Add the dried mint with the bulgur so its flavor stays fresh rather than cooking away. The stew thickens more as it cools, so stir in a splash of water when reheating leftovers. Lemon at the table brightens each bowl without extra cost.
Course: Main Course
Cuisine: Turkish
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Turkish
Equipment: Large pot, Wooden spoon, Knife, Cutting board