Lemon-flavored Tuscan lentils with curcuma bulgur and spicy yellow peppers
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1 min readDec 16, 2016
Boil lentils in salty water, drain and add the juice of a lemon and extra virgin olive oil.
Put a glass of bulgur in a pan with two glasses of hot water and a tablespoon of curcuma. Cover and cook slowly until the water is absorbed.
Wash and cut the peppers, cook them in a pan where you beforehand seared a thin-cut onion with a spoon of extra virgin olive oil. Add two spoons of water, salt and chili pepper, cover and cook slowly till the peel becomes tender.
EnJOY.