Prep. Time 20′ Cooking Time 25′ Serves 4
Ingredients
- 1-1/2 cups lentils
- 1/4 cup olive oil
- 2 dry onions, sliced
- 2 cloves garlic, finely chopped
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp sweet paprika
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1 cup bulgur
- Salt
- 3 tbsp coriander, finely chopped
- For Serving:
- 100g yogurt (or vegan yogurt)
- 1 clove garlic, mashed
- 1/2 lemon (juiced)
- A pinch of salt
Instructions
- Boil the lentils for 20 minutes, drain, and discard the water.
- In a saucepan, heat the olive oil and add the thinly sliced onions.
- Sauté for 8-10 minutes, stirring regularly until they are golden and sweet.
- Add the spices and chopped garlic and sauté for 1 minute.
- Add the bulgur and stir to fully coat it with the oil.
- Add 2-1/2 cups hot water or broth, a little salt, and the half-cooked lentils.
- Reduce the heat, cover the saucepan, and simmer gently for about 10 minutes until almost all the liquid has been absorbed.
- Let it stand for 5-10 minutes, then add the coriander and stir.
- In a bowl add the yogurt, mashed garlic, lemon juice, and salt and mix well.
- Keep refrigerated until time to plate.
- Serve the lentils with a generous scoop of the yogurt mixture.
Enjoy!
Source: Argiro Barbarigou
