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This month's recipe is adapted from a favourite dish we have each year on our yoga holiday in Yuva, Turkey. A wholesome delicious blend of lentils, bulgar wheat, the rich sweetness of red peppers and tomatoes, with plenty of fresh herbs, olive oil and lemon. Super healthy, filling and versatile. Delicious served warm with roasted meditteranean veg or steamed greens. Lovely cold as a salad with mixed leaves. In Yuva its served shaped into little patties which we have in a leaf wrap with dressing. Whatever way you choose to enjoy this versatile dish, you'll love the rich fresh flavours.
1 cup red lentils
2 cups bulgar wheat
1 large red pepper, chopped into very small fine pieces
2 ripe tomatoes, de-seeded and chopped very finely
a few tablespoons good olive oil
a handful of fresh chopped parsley
handful of fresh chopped mint (or 1-2 teaspoons dried mint)
2 tablespoons tomato puree
1 teaspoon sweet paprika
Juice of half a lemon
Salt & Pepper to taste
Cook the lentils in two cups of water for about 20 minutes or so until tender
Put the bulgar in a large glass bowl. Pour the lentils and any remaining water onto the bulgar, mix thoroughly and let sit covered for about 15 minutes or so
In the meantime, saute the peppers and tomatoes in a little olive oil. Once softened, add the tomato puree and paprika.
Pour the pepper/tomato mixture over the bulgar and mix well.
Stir in parsley, mint and lemon juice.
Add salt and pepper to your taste.
Fluff up the grains with a fork, add a drizzle or so of olive oil to coat the mixture, and combine well.