Sunday, December 19, 2010

Lentil Bulgar Stew

It's been pretty meat centric around here for a few weeks, and I am craving something lighter. It's cold outside, so not only light but warm and satisfying as well.

I love both lentils and bulgar. They are versatile and nutritious. So I put them together. This recipe is by no means set in stone. Feel free to adapt it. You could make it vegetarian by using vegetable stock or water.

2 cups dried lentils
1 cup bulgar
2 carrots diced
4 cloves garlic chopped
1 small onion chopped
1 red pepper chopped
5 cups chicken stock
1 can stewed tomatoes (I used some I canned this summer)
1-2 tbs oil
2 green onions chopped for garnish
salt and pepper to taste
a dash of vinegar (optional)

Put bulgar in a bowl and add hot water to cover. Cover bowl with a plate to trap the heat.

In a large pot, add the oil over medium heat.

Add the garlic and cook, stirring often 2-3 minutes.

Add the rest of the vegetables, cook until tender (about 5 minutes)

Add the lentils, tomatoes and stock. bring to a boil, reduce heat and simmer - covered but not tightly for 30 minutes.

Add the bulgar, liquid and all.

Stir together and simmer another 20 minutes or so. Check and adjust seasonings

Plate, garnish and enjoy!

Until next time, Eat Well & Keep Digging!

Stay warm too!

The Gastronomic Gardener
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  1. David, I have read that this dish likely resembles the "mess of pottage" for which Esau famously sold his birthright to Jacob. Looks delicious, as always.

  2. Lisa, thanks for the kind words. That's interesting about the reference. I'll look that up. Thanks!


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