Bulgur with Lentils and Courgettes – Mercimekli Bulgur Pilavı ve Yumurtalı Kabak

The vegetable display in the markets are as colourful as the nations around Mediterranean Sea: white and red radishes, peppers in beautiful colours and my lovely courgettes and aubergines, which nestle together, as they don’t want to be separated. I can’t resist at this sight. But what I see there! At the edge of the shelf  a pack of lentils from BADEN WÜRTTEMBERG! I didn’t know that lentils were grown here. The shop owner is happy to tell me that earlier lentils were grown and harvested in South Germany. The lentils were considered as food for the poor people. Well nowadays this organic lentils  are sold as a protein source for vegetarian cuisine and to other prices than earlier. But I had my dinner plan ready at that moment: bulgur with lentils like my grandmother did it with courgettes and eggs. The food was ready on the table just after 25 minutes, thus right for a hungry lot. Enjoy it! Afiyet olsun!


For bulgur with lentils:

140g/5oz brown lentils
250g/9oz coarse bulgur
salt and freshly ground pepper
2-4 tablespoons butter

For courgettes with eggs:
4 tablespoons olive oil
2 onions, finely diced
1 Turkish pepper, take the seeds out and finely dice
2 medium sized courgettes, lengthwise quartered and sliced
2 tomatoes, peeled and diced
salt and freshly ground pepper
4 eggs
3 tablespoons chopped flat parsley

  1. Put lentils into a pot. pour in 300 ml water and bring to a boil. Cook lentils for 15 minutes until tender. Drain the lentils.
  2. Put bulgur into a bowl, pour in 500 ml hot water and set aside to soak for 15 minutes. Drain the remaining water.
  3. Heat olive oil in a pan and fry onions until translucent. Add peppers and courgette and fry for 5 minutes. Stir in tomatoes and continue cooking for another 5-10 minutes until the courgettes are tender but still firm to bite. Season with salt and freshly ground pepper.
  4. Whisk eggs in a bowl. Add eggs to the courgettes, let it set and then stir. Fold in parsley.
  5. Transfer lentils and bulgur into a pot. Add butter and heat lentils and bulgur until the butter is melted and well combined. Season with salt and freshly ground pepper.
  6. To serve arrange a few spoons full bulgur with lentils on the plates and top with courgette and eggs. Enjoy it! Afiyet olsun!
This entry was posted in Turkish Food, Vegetarian. Bookmark the permalink.

6 Responses to Bulgur with Lentils and Courgettes – Mercimekli Bulgur Pilavı ve Yumurtalı Kabak

  1. kegala says:

    ich bin seit nicht so langer Zeit Linsenfan geworden, Dank Sybille vom Blog Tomatenblüte, da habe ich die Alblinsen kennen und schätzen gelernt.

    Dein Rezept gefällt mir gut, das wird es demnächst bei mir geben :-)
    liebe Grüße

    • semiha says:

      Das freut mich :) da haben wir wieder etwas gemeinsam, ich liebe Linsen :) ich wünsche dir viel Spaß beim Genießen. Bis bald, liebe Grüße Semiha

      • kegala says:

        Liebe Semiha,

        gestern abend gab es Dein Essen. Köstlich war es.
        Ich gab zu den Zwiebeln noch klein gehackte getrocknete Aprikosen, das hat wunderbar harmoniert.

        Liebe Grüße und vielen Dank

        • semiha says:

          Liebe Gaby,

          das hört sich toll an, werde ich auch ausprobieren :) Danke!

          Viele liebe Grüße


  2. Eine Alternative zu Linsen mit Spätzle :-) Vorgemerkt für demnächst, wenn es mal wieder schnell gehen muss – geht doch auch ohne Alb-Linsen, oder :-)
    Wieviele Eier nimmst Du denn?

Comments are closed.