Green lentil stew with bulgur: healthy and complete vegetarian recipe

The green lentil from Puy is a French variety of small caliber and high quality, protected with a designation of origin stamp (Apellation d’Origine Protégée). They are exquisite, quick to cook, very tender in texture and smooth to digest, perfect for a comforting vegetarian stew like this one.

Combining the legume with a good amount of vegetables and adding bulgur, a form of wheat, we will have a nutritionally very complete dish, as well as filling and very tasty. We can take it hot on cold days or warmer when summer approaches, as it is not heavy at all.


For 4 people
  • Puy green lentils or similar 250 g
  • Bulgur 100 g
  • Potato 2
  • Carrot 2
  • Celery 2
  • Onion 1
  • Garlic clove 2
  • Vegetable broth or water 1 l
  • Crushed tomato 400 g
  • Ground cumin to taste
  • Laurel 2
  • Fresh parsley
  • Extra virgin olive oil
  • Salt

How to make green lentil stew with bulgur

Difficulty: Medium
  • Total time 55 m
  • Elaboration 10 m
  • Cooking 45 m

Wash and peel all the vegetables and potatoes. Finely chop the onion and garlic cloves. Chop the potatoes, carrots and celery, into more or less large pieces according to taste.

Heat a little olive oil in a large pot or casserole. Add the onion and garlic, letting them cook over medium heat until translucent. Add the carrots and celery and cook for a couple of minutes. Add the potatoes, the bay leaf, a little cumin and ground coriander, and stir a few times over high heat.

Add the lentils and bulgur and cover with the broth. Add the tomato, mixing everything well. Bring to a boil, cover and cook for about 30 minutes, until the vegetables are very tender. Season to taste and season with a little fresh parsley and a little more cumin.

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