Healthy mushroom and lentil bulgur bowls

lentil and bulgur bowls
lentil and bulgur bowls
Prep Time: 20 min
Servings: 4-6 people
Cooking Time: 10 min
  • - Fresh spinach or coriander
  • 5cloves - garlic, crushed
  • - mint to garnish
  • - salt, pepper and olive oil (for mixing through)
  • 500ml - bulgur wheat, soaked according to packet instructions
  • 5ml - turmeric
  • 5ml - ground coriander
  • handful - toasted almonds, chopped
  • 1 - onion, chopped
  • handful - spinach, shredded
  • 45-60ml - each chopped fresh coriander and fresh mint
  • 30ml - mild curry paste or biryani spice mix
  • 1 - onion, thinly sliced
  • - TO SERVE
  • 15ml - olive oil
  • 250g - mushrooms, sliced
  • - cornflour oil for shallow frying
  • 500ml - cooked lentils

1 Heat the oil in a pan and fry the onion and garlic until soft.

2 Add the spices and stir through.

3 Add the mushrooms and stir-fry until cooked.

4 Add the spinach and herbs and stir through.

5 In a separate bowl, mix the bulgur and lentils and season with salt and pep-

per. Mix in a little olive oil.

6 Add the veggie mixture to the lentil mixture and combine lightly. Stir in the almonds.

7 TO SERVE Roll the onion slices in the cornflour. Heat enough oil in a saucepan for shallow-frying, then fry the onion in batches until crispy and brown. Drain on paper towels.

8 Spoon the lentil mixture into bowls and top with the onion rings. Garnish with fresh spinach or fresh coriander and mint.