Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below