Filling, Moroccan-inspired dish. Very healthy.
- 1 teaspoon olive oil
- 1 lg onion, sliced
- 2 garlic cloves, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice or fenugreek
- sprinkling of cayenne
- 200g bulgur wheat
- 120g mushrooms, sliced
- 100g green lentils
- 750ml stock
In a heavy-bottomed sauce pan, fry the onion, garlic and spices in the oil until the onions are softened and coated in spice (about 3 minutes).
Add the bulgar wheat and cook for 2 minutes, stirring.
Add the mushrooms and lentils, and stir in.
Add the stock, and cook uncovered over a low heat for 30-35 minutes, or until the lentils are soft. Add more water/stock if necessary.
Delicious hot or cold with sour cream / natural yoghurt.
