Savoury bulgur daliya with lentils and vegetables

Ingredients

For 1 serving

• Bulgur50 g
• Red lentils30 g
• Carrots60 g
• Peas50 g
• Cauliflower80 g
• Onion40 g
• Cumin1 teaspoon
• Turmeric1 teaspoon
• Ginger5 g
• Sunflower oil2 teaspoons
• Lemon juice1 teaspoon
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Chop the onion and grate the ginger; peel the carrots and dice them into pieces of about 1 cm, and break the cauliflower into small florets. Rinse the red lentils and bulgur in a sieve.
2. Heat the sunflower oil in a pan over medium heat, toast the cumin for 30 seconds, then add the onion and ginger and fry for 3 minutes, until the onion is soft.
3. Add the bulgur and lentils and toast for 1 minute, stirring.
4. Add the carrots, cauliflower, peas, turmeric and about five times the bulgur's volume in water, bring to the boil, cover and cook over low heat for 20 minutes, stirring now and then, until the daliya is soft and creamy; add hot water if it gets too dry.
5. Season with salt, finish with the lemon juice and serve hot.