Vegetable Bulgur Lentil Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g bulur
- 100 g lentils, red
- 1 red pepper (s)
- 2 tomato (s)
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 500 ml vegetable stock
- 60 g pesto Arrabbiata (e.. from Alnatura)
- salt
- pepper
- Basil, dried
- Oregano, dried
- Parmesan for sprinkling
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic, dice the bell pepper and tomatoes.
- Briefly fry the onion and garlic in olive oil in a large pan, add the paprika and tomato. Add the vegetable stock and stir in the bulgur and red lentils. Let simmer for about 15 minutes. If the liquid is absorbed before the bulgur and lentils are soft, add a little more water. As soon as the bulgur and lentils are cooked, add the pesto and season with salt, pepper, basil and oregano. Spread on plates and sprinkle with parmesan.
- Possible variants: use any vegetables according to your taste, instead of Parmesan, try diced feta or mozzarella, different types of pesto, etc.
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