🟡
Medium
Ingredients
- 1 cup red lentils, rinsed
- 3/4 cup bulgur wheat
- 2 cups vegetable broth
- 1/2 cup pomegranate seeds
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 green onions, sliced
- 3 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- to taste salt and black pepper
Instructions
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1Bring vegetable broth to a boil in a pot and add rinsed lentils.
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2Cook lentils for 10 minutes until slightly softened, then add bulgur wheat.
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3Continue cooking for 8-10 minutes until both lentils and bulgur are tender and liquid is absorbed.
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4Transfer to a large mixing bowl and let cool to room temperature.
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5Stir in pomegranate molasses, olive oil, lemon juice, and cumin.
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6Add fresh parsley, mint, and green onions, mixing gently.
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7Top with pomegranate seeds just before serving.
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8Season with salt and pepper to taste.