Wadad Zarzour, chef and TV host, shares her method to making this lentil-based stew – inspired by her mother’s recipe
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 45 minutes |
| Serves | 4-6 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 539 |
| Fat | 6.1g |
| Saturates | 0.8g |
| Protein | 26.5g |
| Carbs | 95.3g |
| Sugars | 9.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Wash the lentils well and strain.
2
Wash the bulgur well and strain.
3
Chop the onions. Add 1L of water to a saucepan. Add the lentils and salt and boil for 30 minutes, or until lentils are half cooked.
4
In another pan, sauté the chopped onions in olive oil, then add the bulgur and mix.
5
Add the semi-cooked lentils to the bulgur with the remaining water. Add the remaining water to the mixture.
6
Let it simmer until the bulgur and lentils are well cooked. Turn off the heat and drizzle with pomegranate molasses.
7
Garnish with fried onion, microgreens and pomegranate jewels.
