Mediterranean Bulgur and Lentils (Vegan)

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MEDITERRANEAN BULGUR AND LENTILS (VEGAN)

 

Note: there are non-vegan options for the final serving.

 

This recipe comes spicy or not, depending on your taste. While the main dish is

vegan, the final garnish can be vegan or lacto-vegetarian. This version is made

in

the crockpot or slowcooker.

 

Serves 8 as a side dish and around four as a main dish with a side salad.

 

1 cup uncooked bulgur wheat

1/2 cup dried lentils (your choice, but I use brown lentils)

2 tsp ground cumin

1/4 tsp salt (to be adjusted if necessary)

4 cloves of garlic, very finely chopped

2 cups corn kernels, fresh, canned or defrosted frozen

4 cups vegetable broth

2 or 3 fresh thai chillies, very finely chopped (optional but nice!)

2 tomatoes, chopped (about 1-1/2 cups)

1/3 cup roughly chopped black olives (or to taste)

 

Garnish:

1 Tbsp finely chopped mint leaves and a few sprigs for final garnish.

1 cup plain soygurt or yoghurt

1/2 cup crumbed or grated salty cheez (or feta if not vegan)

 

Gather all the ingredients, except the tomatoes and olives and garnish, together

and

toss into the crockpot. Cover, set to Low, and cook for 3 or 4 hours or until

the

lentils are the way you like them.

 

Uncover, stir in the tomatoes and olives, cover and cook on High for another 15

minutes.

 

Mix the mint with the soygurt.

 

To Serve:

 

Spoon the soygurt and mint mixture over the finished dish and top with the cheez

and add a sprig or two of mint.

 

Best,

Pat

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