This lentil and bulgur bowl makes it so deliciously easy to eat whole and healthy. I love the brightness the lemon adds! And it’s vegan. I’ve realized that for an omnivore, I sure create and eat a lot of vegan and vegetarian fare. That is not intentional; I just happen to enjoy fruits and vegetables and seeds and legumes a lot! But hey, I’ll take the credit for easing the stress on our environment by eating less meat – that’s definitely a happy by-product!
-3 cups vegetable stock
-1 cup green lentils
-1/2 cup bulgur
-4 medium-sized vine-ripened tomatoes, chopped
-1/3 cup coconut oil
-Juice of 1 lemon
-1/2 tsp. salt
-1/2 tsp. black pepper
-1/2 tsp. garlic powder
-2 cups cauliflower (cut into small florets)
-1 heaping tbs. diced flat-leaf parsley
Rinse lentils in a strainer and add to a medium-sized pot with two cups of the vegetable stock. Bring to a boil, then lower to a gently rolling simmer and let cook for 20 minutes. Add the bulgur to a similarly-sized pot with the remaining cup of vegetable stock. Also bring it to a boil, then reduce to medium-low heat, cover, and let simmer for 15 minutes – or longer, if the packaging it came in instructs you to do so.
Add the chopped tomatoes to a large pot with the coconut oil, lemon juice, salt, pepper, and garlic powder. Bring to a boil, then reduce heat so that the mixture cooks at a gently rolling simmer for 20 minutes.
Now add the cauliflower to a large pot of boiling water and let cook until softened, about four to five minutes. Drain and add to a large bowl, where you will mix it with, once ready, the lentils, bulgur, tomato sauce, and flat-leaf parsley. And then you’re good to go! Makes about four servings.
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