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–+ servings

Bulgur Wheat Mushroom Lentil Stew

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Rett Soup
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 carrots, diced
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1/2 cup bulgur wheat
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic and mushrooms. Cook for 5 minutes until the mushrooms release their liquid and start to brown.
  • Add the carrots and lentils. Pour in the vegetable broth and stir in the thyme.
  • Bring the mixture to a simmer. Cover and cook for 20 minutes.
  • Stir in the bulgur wheat. Continue simmering uncovered for 15 minutes until the bulgur is tender and the lentils are soft.
  • Season with salt and pepper. Remove from heat and stir in the parsley before serving.

merknader

If the stew thickens too much after sitting, add a small splash of broth when reheating to loosen it. Brown lentils hold their shape best here, but green lentils work in a pinch. Leftovers store in the fridge for up to five days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Measuring Cups