Ingredients1 h servings 323 cals
- Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
- Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
- Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.
Per Serving: 323 calories; 8.1 g fat; 53.1 g carbohydrates; 12.8 g protein; 0 mg cholesterol; 446 mg sodium. Full nutrition
ReviewsRead all reviews 4
Wow - this is really good! The fresh mint kicks it over the top. Changes I made: vegetable broth instead of beef broth to make the recipe vegetarian, increased lentils, used a whole can of chick...
Okay, I made it as directed and it's not bad!!! But I suspected the proportions mights have been off. My suggestion would be to increase the lentils 1/2 cup and the chickpeas 1/2 cup and you sho...
Nice recipe, I added in some ground beef and switched a cup of rice for the two cups of bulgur.