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Mercimekli Bulgur Salad | Turkish Fresh Classic
(0)
35 min
Under an hour
Knuspr-Küche
Ein aromatischer Klassiker aus der türkischen Küche: Zart gekochte rote Linsen und feiner Bulgur vereinen sich mit würzigem Tomaten-Paprika-Sugo, frischen Kräutern und spritziger Zitrone zu einem herrlich sättigenden Hauptgerichtssalat. Knackig serviert auf frischen Romanasalat-Herzen.
Preparation method
Preparing Lentils & Bulgur
Thoroughly rinse the red lentils under running water. Bring to a boil in a pot with approx. 600 ml of water and simmer over medium heat for about 12–15 minutes until the lentils are soft and have absorbed almost all of the water.
Remove the pot from the heat and immediately stir the fine bulgur into the hot lentils. Cover the pot with a lid and let the mixture steep for approx. 15–20 minutes until the bulgur is soft and has completely absorbed the remaining liquid.
Spicy Onion Base & Mixing
In the meantime, finely dice the yellow onions. Heat olive oil in a pan and sauté the onions over medium heat until translucent. Add tomato paste and ajvar and gently roast for 2–3 minutes until a wonderful aroma develops. Season with cumin, paprika powder, salt, and black pepper.
Chef's tip
Tip: For an even more intense flavor, you can drizzle a little pomegranate syrup over the finished salad.
Shelf life: The salad tastes almost better the next day after the flavors have blended, making it perfect for meal prep or summer buffets.
Ingredients
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