Middle Eastern Spiced Lentil & Grain Bowl
Bowl of lentils and bulgur with lemony onion, tomatoes, cucumber and parsley, dressed with olive oil, cumin and coriander.
- 80 g brown lentils
- 60 g bulgur wheat
- 60 g red onion
- 100 g cherry tomatoes
- 80 g cucumber
- 20 g fresh parsley
- 1 whole lemon
- 25 ml extra virgin olive oil
- 2 g ground cumin
- 1 g ground coriander
- 3 g sea salt
- 2 g black pepper
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse brown lentils and place in a pot with 300ml water. Bring to boil, then simmer for 20-25 minutes until tender but not mushy. Drain and set aside.
- Step 2
In another pot, bring 150ml water to boil. Add bulgur wheat, remove from heat, cover, and let sit for 10 minutes until water is absorbed and grains are tender.
- Step 3
While grains cook, finely dice red onion and place in a small bowl. Squeeze juice of half lemon over onion and let sit for 5 minutes (this softens the onion).
- Step 4
Halve cherry tomatoes and dice cucumber into small cubes. Roughly chop fresh parsley.
- Step 5
Make dressing: whisk together 25ml olive oil, juice of remaining half lemon, cumin, coriander, salt, and black pepper.
- Step 6
Combine cooked lentils, bulgur wheat, pickled red onion, tomatoes, cucumber, and parsley in a bowl.
- Step 7
Pour dressing over bowl and toss gently but thoroughly. Let sit for 5 minutes before serving to allow flavours to develop.
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