Bulgur pilaf with tomato and red lentils

Ingredients

For 1 serving

• Bulgur60 g
• Red lentils35 g
• Onion40 g
• Tomato paste15 g
• Bell peppers0.5
• Paprika2 g
• Extra virgin olive oil10 g
• Dried mint1 g
• Soy yogurt60 g
• Saltto taste

Contains: gluten, soy,

Method

1. Chop the onion; deseed the pepper and dice it. Rinse the red lentils in a sieve until the water runs clear and measure the combined volume of bulgur and lentils with a cup.
2. Heat the olive oil in a saucepan over medium heat and fry the onion and pepper for 5 minutes, until soft. Add the tomato purée and paprika and stir for a minute, until the purée darkens slightly.
3. Add the bulgur and lentils, stir to coat and pour in about twice their volume of water with a pinch of salt.
4. Bring to the boil, cover and cook for 15 minutes over low heat, until the liquid is absorbed and the lentils are tender. Turn off the heat and rest, covered, for 5 minutes so the bulgur swells and stays separate.
5. Fluff with a fork and serve with crumbled dried mint and the soy yoghurt.