Veronicas Mediterranean Bulgur And Lentil Stew Recipes

SLOW-COOKER MEDITERRANEAN BULGUR AND LENTILS

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except tomatoes, olives and cheese.
• Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.
• Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes longer. Top with cheese.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

LENTILS AND BULGUR / MOUJADARA

Steps:

• Before washing lentils you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones or debris. After this process, place the lentils in a strainer, and rinse them thoroughly under cool running water, set aside.
• The same way wash and drain bulgur wheat then set aside.
• Chop the onions and set aside.
• In a medium pot, on high heat, combine the lentils and water.
• After about 15 minutes you will notice some grayish foam develops on top, skim as much as you can and discard.
• Meanwhile, ( at the same time you start cooking the lentils) In a small skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring occasionally, until caramelized to a very dark brown color, 20 to 25 minutes.
• Add caramelized onions, salt and spices to the Lentils and let simmer covered on low heat for 5 minutes.
• Add the Bulgur to the Lentils cook uncovered on low heat until the bulgur is tender and the water is absorbed, 15 to 20 minutes.
• Serve with Tomatoes and cucumber salad.
• Makes 7 cooked portions - about a cup each. Notes:About Bulgur: Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. you can find it in any middle eastern store. Choose size No 2 for this dish which is medium between fine and coarse. Look at this picture to see how they look like (copy and paste the link below into your browser) http://farm3.static.flickr.com/2030/2483307211_121a4eb2a8_b.jpgAbout Lentils: You can use any kind of whole lentils ( not the split green or red ones) I prefer the round puffy brown ones that tend to keep their shape when cooked. look at this picture to see how they look like (copy and paste the link below into your browser) http://www.foodsubs.com/Photos/lentils-brownmasoor.jpg Number of Servings: 7Recipe submitted by SparkPeople user NADWEB.

MEDITERRANEAN BULGUR

Steps:

• Toast 1 cup bulgur in a dry skillet until fragrant, about 5 minutes. Pour 2 1/2 cups boiling water over the bulgur in a heat-resistant bowl and cover tightly with plastic wrap. Let stand for 15 minutes, then toss with a little olive oil, some chopped dried apricots and olives, and salt and pepper to taste.

LENTIL STEW WITH A MEDITERRANEAN TWIST

Steps:

• Cut/dice the red skin potatoes into approx 1/2-inch-ish cubes, with skin still on. I generally use smaller golfball-to-racquetball sized potatoes. Grate the zest from 2 small -to-medium lemons into a dish, and then juice the lemons, a little extra juice/zest (beyond wht the recipe calls for) is okay.
• In a large pot heat olive oil over medium heat. Add the garlic, stirring for 30 seconds over medium heat. Add the chicken stock and the lentils, and bring to a boil.
• Reduce heat, cover, and simmer for at least 10 minutes.
• Add the potatoes, cook uncovered for 20 minutes, stirring occasionally.
• Sample the lentils, checking every few minutes for soft smooth texture, replace cover and simmer till the lentil texture is as soft as you prefer.
• Add the lemon juice, zest, and spinach. Simmer for 3-5 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings (salt & pepper to taste).
• Serve with crumbled feta.
• Notes: 1/4 cup chopped tomatoes can also be added with the lentils & chicken stock at the first stage - I like it better without the tomatoes, but I thought I'd note that variation if you are tomato-inclined.

ONE-POT MUJADARA (SYRIAN BULGUR AND LENTILS) WITH CUCUMBER MINT YOGURT (VEGAN)

Steps:

• Wash and drain lentils and bulgur thoroughly. Add lentils to a pot with water and bring to a boil. Once boiling, turn down the heat to medium-low and simmer, covered, for 25-35 minutes. 15 minutes into cooking time, add bulgur, salt, cumin if you like, and 1 tbsp olive oil.* At 25 mins, check if the lentils are tender.
• Meanwhile, prepare crispy onions. After chopping onions, place in a saucepan with vegetable oil and 1 tbsp of olive oil. Fry until browned and crispy, 10-15 minutes. Watch closely to make sure they don't burn. Remove onions from oil and dry on a paper towel-lined plate.** Add half of the fried onions to the lentil and bulgur mixture, stirring to infuse flavors and combine.
• Prepare yogurt by mixing coconut yogurt, lemon juice, salt, garlic, mint, and water, until smooth. Fold in diced cucumber.
• Top the hot mujadara with the rest of the crispy onions and serve with a side of cool cucumber mint yogurt; enjoy!

LENTIL AND BULGUR SALAD

Steps:

• Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.
• Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.
• Combine lentils, bulgur, onion, and parsley in a large bowl.
• Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.

MEDITERRANEAN BULGUR BOWL

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

VERONICA'S MEDITERRANEAN BULGUR AND LENTIL STEW

Steps:

• Chop bell pepper, parsley and onion.
• In a medium saucepan, bring water and lentils to a boil.
• Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED.
• Stir in bulgur wheat and black pepper.
• Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes).
• In a skillet, heat oil on medium-high heat and sauté onion and bell pepper until tender (about 4 minutes).
• Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.