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Creamy Smoked Paprika Bulgur Wheat & Lentils


A protein dense and totally delicious warm dish – what else could be more desired on a cold rainy winter day?

Combining both grains and pulses is an idea I came across in Lee Watson’s book ‘Peaches & Parsnips’. This combo makes this meal not only nutritious but also really cheap/sustainable.

I don’t usually eat it as a separate dish but as part of many in my buffet-style serving food at home.

Prep time: 60 min
Cooking time: 35 min

Difficulty: easy




  • 3 red peppers, stem removed
  • 2 tbsp. coconut oil
  • 2 yellow onions
  • 4 garlic cloves, peeled & pressed
  • 1 tsp. smoked paprika
  • 1 tbsp. rosemary
  • 2 tbsp. vegetable bouillon
  • 400ml canned tomatoes
  • 100g (½ tube) tomato puree
  • 150g bulgur wheat
  • 120g Puy lentils
  • 250ml Oat Cream
  • 2 tbsp. soy sauce
  • Salt & Freshly Ground Black Pepper to Taste


1. Preheat the oven to 220° C.

2. Cut the peppers into halves and place them face down on a roasting tray layered with baking paper. Place in the oven for about 20-25 minutes or until the skins are completely wrinkled and the peppers are charred. Move them to a bowl and cover with foil and let them cool down (about 30 min). Once cool, peel and discard the skin; place the rest of the peppers aside.

3. In the meantime, place the lentils in a bowl with cold water and soak for a couple of minutes, discarding anything that doesn’t belong there (little stones especially!), then drain. Place aside.

4. Peel and chop the onions, add them to a frying pan, add the coconut oil and – constantly stirring – fry on a high heat for about 5 minutes, until golden.

5. Turn down the heat, add garlic, smoked paprika & rosemary and cook for another 2 minutes. Add bouillon, canned tomatoes, tomato puree, 250ml of boiling water and the lentils. Simmer for 20 minutes. Add the bulgur wheat and cook on very small heat for 5 minutes. Stir in the Oat Cream, soy sauce, add the peppers and season with salt & black pepper. Cover and let it sit for another 10 minutes before serving warm.


10 February 2017