Berbere-Spiced Lentil & Bulgur Topped Zucchini
with Dried Cranberries, Roasted Peppers & Mint
Cooking time
30 minutes
Servings
2/4
Calories
600 /serving
Feel the warmth of Berbere spices emanating from these plates. Paprika, fenugreek, cardamom and cloves play a role in making this meatless meal so memorable. It’s built on zucchini halves roasted to fork tender. Instead of stuffing them, you’ll casually crown them with a rib-sticking mélange of lentils and bulgur. Let this original topping reward you with sweetly chewy cranberries and refreshing mint leaves, along with shards of roasted peppers and a dash of vinegar for sassiness.
We will send you:
- 1 Bunch of mint
- 1 Onion (or shallot)
- 2 Green zucchini
- 540ml Lentils (canned)
- 15ml Red wine vinegar
- 2 Roasted peppers
- 25g Dried cranberries
- 80g Bulgur
- 30ml Vegetable demi-glace
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
8 g
Saturated Fat
1 g
Sodium
700 mg
Total Carb
111 g
Sugars
19 g
Protein
34 g
Fibre
24 g
Preparation
Roast the zucchini
Preheat the oven to 450°F. Halve the zucchini lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides up, and roast, 14 to 16 min., until softened.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the cranberries. Fluff the bulgur.
Mise en place
Meanwhile, drain and rinse the lentils. Halve, peel and thinly slice the onion. Roughly chop the roasted peppers. Pick the mint leaves off the stems; thinly slice the leaves.
Make the topping
In a large pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 2 to 3 min., until softened; season with the remaining spices. Add the lentils, roasted peppers, demi-glace, vinegar and S&P. Sauté, 2 to 3 min., until warmed through. Add the bulgur and ½ the mint; stir well.
Plate your dish
Divide the zucchini between your plates. Spoon the topping over. Garnish with the remaining mint. Bon appétit!
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