Lentils and Boulgour or Makhluta - vegan

This is a  vegan dish from Kurdish people. Simple, easy, filling and tasty.

I saw a Reel on Facebook and watched it two times. Then I grabbed a piece of paper and wrote the recipe down. The ingredients were all at home. No extra grocery shopping needed. You need to stay at the hob to stir often. But the cooking time is not too long.

Use only the large kind of boulgour. The red lentils will cook to a mush, but the boulgour keeps its structure. That is important. Also important is the pan beside the pot where the onion is cooking in lots of olive oil. The soup thickens after a while. When the onion is translucent, pour all of it in the pot and stir until no more olive oil is on the top. Just season with more cumin and pepper and salt.

Ingredients for 2:

1 glass red lentils

1/2 glass large boulgour

1250 ml hot water, veg stock paste optional

1 tsp cumin, pepper and salt

6 tbsp olive oil, 1 large yellow onion more cumin

If vegan is not your first choice, eat the Makhluta with Labneh topped with some Zataar.