Photo: Eddie Jim
Have your say
Ingredients
- 2 tbsp virgin olive oil
- ½ cup onion, finely diced
- 2 garlic cloves, minced
- ¼ red chilli, finely minced
- 1 cup organic red lentils
- 1 cup sweet potato, diced
- 2 tbsp bulgur wheat
- 1 tbsp sweet paprika
- 3 cups water
- 1 tbsp sea salt
- 2 tbsp lemon juice
- 1 tbsp coriander, chopped
- 1 tbsp fresh mint, chopped
Method
In heavy pot, saute the onion, garlic and chilli in a tablespoon of olive oil. Once soft and fragrant (about 5 minutes), add the lentils, sweet potato, bulgur, sweet paprika and top with water. Bring to a boil, lower, cover and simmer for 30 minutes.
When lentils are done, whisk with a wooden spoon or puree in the food processor, adding salt, lemon juice and the remaining tablespoon of olive oil. Remove and stir in the fresh herbs.
To serve
Serve red-hot with dollops of lemony yogurt and crisped pita bread for scooping up. Or refrigerate for tomorrow's lunch.Makes 3 cups
Note
Search for the Australian organic red lentils grown in the Wimmera region and available at organic grocers' shops.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.