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lentil and bulgar pilaf

October 26, 2012

Arlo hurt his foot at judo and so is eating his dinner in front of the Telly watching You’ve Been Framed – I think I have been. Anyway, he’s eating pasta with tomato sauce and quorn burgers, but The Beloved, Rella and I ate earlier – probably because as we didn’t have home made veggie burger’s at Lilah’s house  we were very hungry.

Our food was more grown up – well apart from the potato wedges –  lentil and bulgar pilaf. It’s a variation on Yotam Ottolenghi’s dish, but with different ingredients – and less butter – fewer ingredients too, probably, because he does usually try to be interesting and introduce something hard to find in all of his recipes. I think this one was an exception though – unless you live where Maldon sea salt is hard to come by. The Beloved says this dish is very satisfying and he puts it down to it being a complete protein. I think it’s because it tastes nice. No matter. It’s very different to what I usually cook  – quite foreign in taste and mixing the wheat with the lentils is also foreign to me. 

Soak 200g/7oz of brown lentils in plenty of water for half an hour, then rinse and cook them in more water until they are just cooked – al dente – takes about 10 minutes. Drain and set aside. While the lentils are soaking, slice an onion, two cloves of garlic, an aubergine, and a pepper. Cook  the aubergine in  a little olive oil for about 10 minutes and then add the rest of the vegetables and cook for another 10 minutes. Set aside.

In an oven proof dish put 2 teaspoons of cumin seeds and roast them until they start to smell.  Add 2 tablespoons of olive oil and a teaspoon of turmeric, a teaspoon of ground cinnamon and a teaspoon of allspice and a teaspoon of Maldon sea salt – smoked if you have it (Yotam’s not the only one with different ingredients). Add 160g/5.5 ounces bulgar wheat and stir well to coat the wheat in the spices and oil. Add the cooked lentils and 380ml/12.5 floz of water and stir well. Put the lid on and bring to the boil and simmer for 5 minutes. Leave it to rest with the lid on. Warm up the aubergine mixture if you need to. Fluff up the pilaf and then stir in the aubergines. Serve with potato wedges.

The photo doesn’t do it justice really and it should be served with some of Jim’s watercress (definitely not foreign) and some Greek yogurt.

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8 Comments leave one →
  1. October 26, 2012 8:28 pm

    Sounds foreign and delish 🙂

  2. October 27, 2012 3:47 am

    sounds yummy!

  3. October 27, 2012 10:12 am

    Yum! Good idea for this week’s theme.

  4. October 27, 2012 8:07 pm

    sounds yummy

  5. October 27, 2012 8:40 pm

    Thanks everyone 🙂

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