Turkish Red Lentil Stew with Bulgur and Fresh Mint
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 can (14 ounces) diced tomatoes
- 1 cup red lentils, rinsed
- 1/2 cup bulgur
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 cup fresh mint, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
- Stir in the garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute until the spices smell fragrant.
- Add the diced tomatoes with their juices and cook for 2 minutes, stirring to combine.
- Pour in the vegetable broth and add the red lentils. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
- Stir in the bulgur and salt. Continue simmering for 10 more minutes until the lentils and bulgur are tender and the stew has thickened.
- Remove the pot from the heat. Ladle the stew into bowls and top each serving with the chopped fresh mint.
Notes
For a thicker stew, let it rest for 10 minutes after cooking so the bulgur absorbs more liquid. If the stew thickens too much in the fridge, stir in a splash of broth when reheating. The mint is best added just before serving to keep its fresh flavor.
Course: Main Course
Cuisine: Turkish
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Turkish
Equipment: Large pot, Wooden spoon, Measuring cups