Summary

Ingredients

• 125 g bulur
• salt
• 1 chilli pepper (s)
• 1 clove garlic
• 3 shallot (s)
• 1 tablespoon clarified butter
• 100 g lentils, red
• 2 lime (s), pressed
• 125 ml broth
• 85 g pistachio nuts
• 0.5 ½ pot mint
• pepper
• sugar

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Instructions

1. Wash and drain the bulgur. Bring the bulgur to the boil in 375 ml of water, season with salt and let it soak in an open saucepan over low heat for about seven minutes. Let cool down.
2. Cut the chilli pepper into fine rings. Peel and chop the clove of garlic and shallots. Heat clarified butter. Sauté the chilli, garlic, shallots and lentils in it, deglaze with lime juice and stock. Bring to the boil and simmer for 8-10 minutes. Chop the pistachios and mint.
3. Mix the ingredients together and arrange in glasses.