Quick Roasted Lentil & Mini Pepper Raisin-Bulgur Bowls
with Sweet Cilantro Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
740 /serving
If there’s one month when you just want to stay inside and veg, it’s February. So welcome mid-winter with a 15-minute vegetarian meal that’s so hearty you’ll be happy to be home. Start roasting your mini peppers, then why not throw lentils and garlic on the baking tray, too? These warm elements come to rest on bulgur studded with plump raisins. Call in some refreshment with morsels of cucumber and a zingy cilantro and honey vinaigrette.
We will send you:
- 15ml Minced garlic
- 200g Mini sweet peppers
- 1 Bunch of cilantro
- 1 Cucumber
- 540ml Lentils (canned)
- 30ml Sherry vinegar
- 25g Raisins
- 80g Bulgur
- 14g Honey
Contains: Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
3 g
Sodium
460 mg
Total Carb
111 g
Sugars
20 g
Protein
34 g
Fibre
22 g
Preparation
Roast the sweet peppers & lentils
Preheat the oven to 450°F. Drain and rinse the lentils. On a lined sheet pan, toss the sweet peppers with a drizzle of oil and S&P. Roast, stirring and adding the lentils and ¾ of the garlic halfway, 8 to 10 min., until tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, raisins, 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. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the cucumber. Roughly chop the cilantro leaves and stems. In a medium bowl, make the vinaigrette by combining the vinegar, honey, ¾ of the cilantro, the remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Dress the bulgur
To the pot of bulgur, add the lentils, remaining cilantro and a drizzle of oil; stir well.
Plate your dish
Divide the bulgur between your bowls. Top with the sweet peppers and cucumber. Drizzle with the vinaigrette. Bon appétit!
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