Harissa Green Lentil, Bulgur Wheat & Aubergine Plate
Ready in about 27 minutes, this comforting green lentil and bulgur wheat dish is built for fat-loss phases — 427 kcal and 29g protein.
Ingredients
- 200g lentils
- 130g bulgur wheat
- 80g red pepper
- 80g aubergine
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the peppers and aubergine, then measure out the sauce ingredients.
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2
Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the peppers and aubergine for 3-5 minutes until just tender with a little bite.
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6
Build the plate: bulgur wheat first, then the veg and green lentil, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.