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Turkish Red Lentil Bulgur Stew with bread

Turkish Red Lentil Bulgur Stew

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 60 Minutes (+Rest Time)
  • Yield: 4 Cups 1x
  • Category: Stew, Dinner
  • Method: Stovetop
  • Cuisine: Turkish Inspired
  • Diet: Vegan

Description

Warm, comforting, and incredibly easy to make, this Turkish Red Lentil Bulgur Stew is the ultimate cozy-season staple that tastes like a hug in a bowl.

Ingredients

Scale

Base Ingredients:

  • 1 medium yellow onion, fine dice
  • ½ red bell pepper, minced
  • 1 Tablespoon minced garlic
  • 2 Tablespoons tomato paste
  • 2 ½ cups low-sodium vegetable broth *
  • 2 cups + 2 Tablespoons water
  • ½ cup dry bulgur (size #2 bulgur), rinsed *
  • 1/8 teaspoon baking soda *

Spice/Herb Ingredients:

  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • ¼ teaspoon sweet paprika (+/-)
  • 1 teaspoon dried mint (+/-)
  • ½ teaspoon cumin (+/-)
  • ¼ to 1 ¼ teaspoons sea salt (+/-)
  • Pinch to ¼ teaspoon black pepper (+/-)
  • 1 bay leaf
  • Pinch crushed red pepper flakes (+/-)
  • Pinch cayenne pepper (+/-)

Other Ingredients:

  • ½ cup dry split red lentils, rinsed
  • 1 Tablespoon lemon juice
  • ½ teaspoon tahini 

Optional Toppings:

  • Chopped fresh parsley (or cilantro)

Instructions

  1. Add all the Spice/Herb Ingredients (except the bay leaf, crushed red pepper flakes, and cayenne pepper), mix well, set aside.
  2. In a large skillet, sauté the diced onions and minced red bell peppers, saute over medium-high heat for 7 to 9 minutes until they start to become tender. Add a splash of water to prevent sticking/burning if needed.
  3. Add the minced garlic and tomato paste to the skillet, continue to sauté over medium-high heat, stirring constantly for 1 minute.
  4. Next add all the remaining Base Ingredients (except the baking soda), the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a low-percolating boil. Add the baking soda, stir well, tuck in the bay leaf, then boil with a low-percolating boil for 15 minutes.
  5. After 15 minutes, add the split red lentils and boil for another 15 minutes.
  6. Stir in the lemon juice, tahini, cayenne pepper, and crushed red pepper flakes, stir well until the tahini is completely dissolved into the stew broth, simmer for another 3 to 7 minutes or until the bulgur and red lentils are perfectly tender.
  7. Check the consistency of the stew broth, if needed, add more veggie broth or water to achieve the desired consistency and cook for several more minutes, if needed. The stew will thicken as it sits.
  8. Remove the skillet from the heat, cover with a lid, and let sit for 7 minutes to allow the flavors to marry. After 7 minutes, then remove and discard the bay leaf.
  9. Top individual servings with a sprinkle of chopped fresh parsley (or cilantro). Enjoy with crusty bread, pita bread, or naan, and/or with a simple side salad.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Serving:  4 (makes 4 cups)

Find it online: https://monkeyandmekitchenadventures.com/turkish-red-lentil-bulgur-stew/