Spiced Bulgur & Lentil Kisir
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover kisir in an airtight container in the refrigerator.
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