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

  1. Boil the lentils for 20 minutes, drain, and discard the water.
  2. In a saucepan, heat the olive oil and add the thinly sliced onions.
  3. Sauté for 8-10 minutes, stirring regularly until they are golden and sweet.
  4. Add the spices and chopped garlic and sauté for 1 minute.
  5. Add the bulgur and stir to fully coat it with the oil.
  6. Add 2-1/2 cups hot water or broth, a little salt, and the half-cooked lentils.
  7. Reduce the heat, cover the saucepan, and simmer gently for about 10 minutes until almost all the liquid has been absorbed.
  8. Let it stand for 5-10 minutes, then add the coriander and stir.
  9. In a bowl add the yogurt, mashed garlic, lemon juice, and salt and mix well.
  10. Keep refrigerated until time to plate.
  11. Serve the lentils with a generous scoop of the yogurt mixture.

Enjoy!

Source: Argiro Barbarigou