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 servings
Cuisine: turkish
Ingredients: 1.5 cup fine bulgur; 0.5 cup red lentil rinsed; 3 cup water boiling; 1.5 cup water; 2 tbsp tomato paste; 1 tbsp red pepper paste; 0.25 cup olive oil; 1 pcs lemon juiced; 1 pcs cucumber finely diced; 2 pcs tomato finely diced; 4 pcs green onion thinly sliced; 0.5 cup fresh parsley finely chopped; 0.25 cup fresh mint finely chopped; 1 tsp ground cumin; 1 tsp pul biber; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs romaine lettuce leaf (optional)

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.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Easy
Per serving: 516 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupfine bulgur
0.5 cupred lentil, rinsed
2 tbsptomato paste
1 tbspred pepper paste
0.25 cupolive oil
1 pcslemon, juiced
1 pcscucumber, finely diced
2 pcstomato, finely diced
4 pcsgreen onion, thinly sliced
0.5 cupfresh parsley, finely chopped
0.25 cupfresh mint, finely chopped
1 tspground cumin
1 tsppul biber
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for bulgur

3 cupwater, boiling

for lentils

1.5 cupwater

for serving

4 pcsromaine lettuce leaf(optional)

Equipment

fork · large bowl · small pot

The method

Step by step

1
Place the fine bulgur in a large heatproof bowl.
About 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.
Cook’s 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.
About 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.
About 12 min
Cook’s 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.
About 2 min
6
Once the bulgur is soft, fluff it with a fork.
About 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.
About 2 min
8
Mix thoroughly with your hands, squeezing gently to ensure the pastes and spices are evenly distributed throughout the bulgur.
About 3 min
Cook’s 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.
About 2 min
10
Gently fold all the ingredients together until well combined.
About 2 min
11
Cover the bowl and refrigerate the kisir for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling improves the taste and texture of the salad.
12
Serve chilled, optionally with romaine lettuce leaves for scooping.

Per serving

Nutrition

74%Score

Calories: 516.1kcal
Protein: 17.9g
Carbs: 83.8g
Fat: 15.4g
Fibre: 19.8g
Sugar: 6.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kisir in an airtight container in the refrigerator.