LunchDinnerMain Course

Spiced Bulgur & Lentil Kisir

Name: Spiced Bulgur & Lentil Kisir
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 portioner
Cuisine: turkish
Ingredients: 1,5 kop fine bulgur; 0,5 kop red lentil rinsed; 3 kop water boiling; 1,5 kop water; 2 spsk. tomato paste; 1 spsk. red pepper paste; 0,25 kop olive oil; 1 stk. lemon juiced; 1 stk. cucumber finely diced; 2 stk. tomato finely diced; 4 stk. green onion thinly sliced; 0,5 kop fresh parsley finely chopped; 0,25 kop fresh mint finely chopped; 1 tsk. ground cumin; 1 tsk. pul biber; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 4 stk. romaine lettuce leaf (valgfrit)

This vibrant and hearty kisir reimagines the traditional Turkish salad with the addition of nutritious lentils, creating a more substantial meal. Fine bulgur is soaked until tender, then mixed with aromatic spices, fresh herbs, and a tangy lemon dressing. It's a perfect make-ahead dish for a light lunch or dinner.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 516 kcal

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,5 kopfine bulgur
0,5 kopred lentil, rinsed
2 spsk.tomato paste
1 spsk.red pepper paste
0,25 kopolive oil
1 stk.lemon, juiced
1 stk.cucumber, finely diced
2 stk.tomato, finely diced
4 stk.green onion, thinly sliced
0,5 kopfresh parsley, finely chopped
0,25 kopfresh mint, finely chopped
1 tsk.ground cumin
1 tsk.pul biber
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

for bulgur

3 kopwater, boiling

for lentils

1,5 kopwater

for serving

4 stk.romaine lettuce leaf(valgfrit)

Udstyr

fork · large bowl · small pot

Fremgangsmåde

Trin for trin

1
Place the fine bulgur in a large heatproof bowl.
Ca. 1 min.
2
Pour the boiling water over the bulgur, cover the bowl tightly, and let it sit for 20 minutes until the bulgur has absorbed the water and softened.
Kokkens note: Ensure the water is truly boiling for best results.
3
While the bulgur is soaking, combine the rinsed red lentils with the lentil water in a small pot.
Ca. 1 min.
4
Bring the lentils to a boil, then reduce the heat and simmer for 10-12 minutes until they are tender but still hold their shape.
Ca. 12 min.
Kokkens note: Do not overcook the lentils; they should not be mushy.
5
Drain any excess water from the cooked lentils and set them aside to cool slightly.
Ca. 2 min.
6
Once the bulgur is soft, fluff it with a fork.
Ca. 1 min.
7
Add the tomato paste, red pepper paste, olive oil, lemon juice, ground cumin, pul biber, salt, and black pepper to the bulgur.
Ca. 2 min.
8
Mix thoroughly with your hands, squeezing gently to ensure the pastes and spices are evenly distributed throughout the bulgur.
Ca. 3 min.
Kokkens note: Using your hands helps incorporate the flavors better than a spoon.
9
Add the cooled lentils, diced cucumber, diced tomato, sliced green onion, chopped fresh parsley, and chopped fresh mint to the bulgur mixture.
Ca. 2 min.
10
Gently fold all the ingredients together until well combined.
Ca. 2 min.
11
Cover the bowl and refrigerate the kisir for at least 30 minutes to allow the flavors to meld.
Ca. 30 min.
Kokkens note: Chilling improves the taste and texture of the salad.
12
Serve chilled, optionally with romaine lettuce leaves for scooping.

Pr. portion

Næringsindhold

74%Score

Kalorier: 516,1kcal
Protein: 17,9g
Kulhydrat: 83,8g
Fedt: 15,4g
Kostfibre: 19,8g
Sukker: 6,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover kisir in an airtight container in the refrigerator.