About the Recipe
A protein dense and totally delicious warm dish – what else could be more desired on a cold rainy winter day?
Combining both grains and pulses is an idea I came across in Lee Watson’s book ‘Peaches & Parsnips’. This combo makes this meal not only nutritious but also really cheap/sustainable.
I don’t usually eat it as a separate dish but as part of many in my buffet-style serving food at home.
Ingredients
3 red peppers, stem removed
2 tbsp. rapeseed oil
2 yellow onions
4 garlic cloves, peeled & pressed
1 tsp. smoked paprika
1 tbsp. rosemary
2 tbsp. vegetable bouillon
400ml canned tomatoes
100g (½ tube) tomato puree
150g bulgur wheat
120g Puy lentils
250ml Oat Cream
2 tbsp. soy sauce
Salt & Freshly Ground Black Pepper to Taste
Preparation
1. Preheat the oven to 220° C.
2. Cut the peppers into halves and place them face down on a roasting tray layered with baking paper. Place in the oven for about 20-25 minutes or until the skins are completely wrinkled and the peppers are charred. Move them to a bowl and cover with foil and let them cool down (about 30 min). Once cool, peel and discard the skin; place the rest of the peppers aside.
3. In the meantime, place the lentils in a bowl with cold water and soak for a couple of minutes, discarding anything that doesn’t belong there (little stones especially!), then drain. Place aside.
4. Peel and chop the onions, add them to a frying pan, add the rapeseed oil and – constantly stirring – fry on a high heat for about 5 minutes, until golden.
5. Turn down the heat, add garlic, smoked paprika & rosemary and cook for another 2 minutes. Add bouillon, canned tomatoes, tomato puree, 250ml of boiling water and the lentils. Simmer for 20 minutes. Add the bulgur wheat and cook on very small heat for 5 minutes. Stir in the Oat Cream, soy sauce, add the peppers and season with salt & black pepper. Cover and let it sit for another 10 minutes before serving warm.