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- 150 g (5oz) brown lentils
- 3 whole green cardamom pods
- 1 bayleaf (optional)
- 50 g (2oz) bulgur wheat
- 1 small red chilli
- 50 ml (2fl oz) olive oil
- 5 ml (1tsp) runny honey
- 7 1/2 ml (11⁄2tsp) balsamic vinegar
- Salt and ground black pepper
- 1 small bunch spring onions
- 225 g (8oz) broccoli
- 75 g (3oz) feta cheese
- Step 1
Rinse and pick over the lentils to remove any small stones. Split the cardamom pods, extract the seeds and place in a saucepan with the lentils (see tip) and bay leaf, if using. Cover with plenty of water, bring to the boil and simmer, uncovered, for about 20-30min or until tender.
- Step 2
Meanwhile, cover the bulgur wheat with boiling water. Stand for 20-30min or until soft.
- Step 3
Halve, de-seed and finely chop the chilli (see tip); mix with the oil, honey, vinegar and seasoning.
- Step 4
Chop the spring onions and add to the dressing. Divide the broccoli into small florets. About 3min before the lentils are due to finish cooking, add the broccoli to the saucepan. Cover and cook until al dente.
- Step 5
Drain the lentil mixture well; remove the bay leaf. Add the drained bulgur wheat and mix with the dressing. Adjust seasoning. Serve hot, sprinkled with crumbled feta cheese.
Try more healthy lentil recipes this Summer:
Pepper and lentil soup
Lentil and quinola burger
Lentil chiili
Moroccan lentil pie
Slow cooker curried lamb with lentils
Preparing the lentils and chillies
• Don’t add salt to the lentils while cooking them – it will make them too tough.
• It’s a good idea to wear gloves while handling chillies as they can cause skin irritation.
Per Serving:
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
