I love bulgur – one of my favorite dishes is Mujadara ( a Middle Eastern lentil, onion, bulgur dish) which my dearest friend Rula Baki makes to perfection. It’s what made me fall in love with bulgur so much and now I use it all the time in my kitchen.
Here is one of my go to dishes which combines lentils and a bunch of roasted veggies with bulgur. Its really easy and you can substitute th vegetables with anything you have in your fridge ( sweet potatoes, asparagus etc). I prefer to use a coarse grain of bulgur – my favorite one is Duru which has vermicelli in it too but you can use any kind. This dish so so versatile that it can be served alongside pretty much anything or be a meal in itself. Click here to print recipe.
Bulgur w/ Roasted Vegetables and Lentils
2 cups bulgur, cooked according to package instructions and set aside
1 cup green lentils, rinsed
2 cups caulflower, chopped into small florets
2 cups mushrooms, sliced
1 cup carrots, diced
Extra virgin olive oil
Salt & Pepper
Roasting The Veggies:
Preheat oven to 400 degrees.Oil a large sheet pan. Put chopped carrots, cauliflower and mushrooms in a single layer. Drizzle liberally with olive oil (3-4 tbsp). Sprinkle with salt & pepper. Roast for about 20- 25 minutes until you see the veggies cooking through. The mushrooms will cook the fastest – remove them once the are browned. The carrots and cauliflower will need 5-7 minutes more. I like my veggies a little burned and crispy but you can cook them to your palate. Set aside.
Cooking the Lentils:
In a pot, add 1 cup of rinsed lentils with four cups of water. Bring it to a boil . Reduce to a low simmer, cover and cook for 15 minutes. Check the lentils to make sure they are cooked through – they should not be mushy. Green lentils take about 15-18 minutes to cook. Drain and set aside.
In a large wok or pot on a medium flame, combine the cooked bulgur, lentils and roasted vegetables. Drizzle 3-4 tbsp of a good quality extra virgin olive oil on top, add salt and pepper to taste and mix well. Serve warmed.