A traditional Italian dish involves the combination of rice and lentils. In this recipe, lentils are cooked like a risotto and then supplemented with bulgur, or cracked wheat, a representative ingredient of the Mediterranean region.
Ingredients for 4 portions
- Bulgur 320 g
- Dried red lentils 100 g
- Small lentils 100 g
- Garlic 20 g
- Onion 300 g
- Carrots 200 g
- Celery 200 g
- Olive oil 60 g
- Halls 12 g
- Pine nuts 20 g
- Fresh mint 5 g
- Saffron 15 g
- Parsley 0,3 g
- Halls q.b.
Preparation
Cook the bulgur in plenty of boiling salted water.
Finely chop all the vegetables.
Pour 20 g of extra virgin olive oil into a saucepan and wilt all vegetables until translucent.
Add the lentils, saffron, and salt.
Cook the lentils by gradually adding boiling water as you would a risotto.
When the lentils are cooked, finely chop all the herbs and add them to the lentils.
Toast the pine nuts.
Serve the bulgur with the lentils and complete the dish with toasted pine nuts and the remaining extra virgin olive oil.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.