Lemon-flavored Tuscan lentils with curcuma bulgur and spicy yellow peppers

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.