The most recent issue of Vegetarian Times inspired me to make this recipe again. This is for sure healthy comfort food…it’s like a delicious savory oatmeal, but it’s full of healthy protein, tons of fiber, and easily pairs with whatever greens you have on hand. It’s an edited version of a recipe from a friend, and it’s the perfect sort of comfort food for this time of year: SO easy, filling, flavorful, and healthy!
Total Prep and Cook Time: 30 minutes
2 tablespoons olive oil
1 large yellow onion, sliced into thin half-moons
2 cups of cooked lentils
1 ½ cups of bulghur wheat
2 teaspoons turmeric
4 tablespoons of curry powder (or to taste)
salt to taste
4 cups of fresh or frozen broccoli, 8 cups of packed spinach or baby kale, or other greens of your choice
Naan bread or other flat bread (optional)
Bring 3 cups of water to boil. Add bulghur; bring heat to low. Simmer for 10 minutes, or until water is fully absorbed.
While bulghur is simmering, heat 1 tablespoon of oil over medium-low heat. Add onions, and cook for 7-10 minutes until caramelized. Add turmeric and stir to coat evenly.
At the same time, steam the broccoli or other greens until just barely cooked.
When bulghur is fully cooked, add lentils and stir to combine. Season with curry powder to taste, and add additional olive oil if desired.
Heat naan in toaster oven or conventional oven at 400 degrees for 2 minutes.
Serve lentil and bulghur mixture topped with greens and caramelized onions. Sprinkle with extra curry powder to taste!