mediterranean

Cypriot Bulgur Pilaf with Vermicelli and Lentils

Name: Cypriot Bulgur Pilaf with Vermicelli and Lentils
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 69 g coarse bulgur; 39 g brown lentils, dry; 22 g vermicelli, broken into short pieces; 19 g olive oil; 260 g low sodium vegetable broth; 10 g lemon juice; 1 g ground cumin; 2 g salt

This simmered dish pairs coarse bulgur with brown lentils, dry, vermicelli, broken into short pieces and low sodium vegetable broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

95 g Carbohydrates

21 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g coarse bulgur 236 kcal
39g brown lentils, dry 137 kcal
22g vermicelli, broken into short pieces 82 kcal
19g olive oil 168 kcal
260g low sodium vegetable broth 16 kcal
10g lemon juice 3 kcal
1g ground cumin 4 kcal
2g salt 0 kcal

Cooking instructions

brown lentils
Rinse lentils. In a small pot, combine lentils with water and bring to a simmer; cook 12 to 15 minutes until just tender, then drain.
vermicelliolive oil
In the same pot, heat olive oil over medium heat. Add vermicelli and toast, stirring, until deep golden, 2 to 3 minutes.
coarse bulgurlow sodium vegetable brothground cuminsalt
Add bulgur, cumin, and salt; stir 30 seconds. Add broth and bring to a boil.
Reduce to low, cover, and cook 12 minutes. Turn off heat and rest covered 5 minutes.
brown lentilslemon juice
Fold in the cooked lentils and lemon juice. Fluff with a fork and serve warm.