Bulgur and Lentils with Roast Beetroot and Sticky Onions
By OcadoLife
Published on 21 March 2025
With 2 of your 5 a day and a source of plant-based protein and fibre, Bulgur and Lentils with Roast Beetroot and Sticky Onions is a hearty vegan dish that’s as healthy as it’s delicious – and great value too. It was created by food stylist and author of Rice And Grains, Kathy Kordalis – try her other grainy sensations: Honey and Sesame Chicken Grain Salad and Barley Risotto with Lemon Salsa Verde.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 1 bunch beetroot (approx. 450g), peeled and quartered
- 4 red onions, peeled and quartered
- 3 tbsp olive oil
- 2 tbsp pomegranate molasses
- 1 lemon, juiced
- 200g bulgur wheat, rinsed
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 2 bay leaves
- 1 (400g) tin green lentils, rinsed
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 handful cherry tomatoes, chopped
- 2 tbsp plant-based yoghurt, for drizzling
- 1 handful flat-leaf parsley, leaves picked
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the beetroot and onions in a roasting tin. Drizzle over 2 tbsp olive oil, the molasses and lemon juice; season. Roast for 30 mins.Step 2
For the bulgur and lentils, heat the remaining 1 tbsp oil in a large pan over a high heat. Stir in the bulgur, garlic, ground cumin, allspice and cinnamon, and bay leaves; fry for 2 mins. Add 350ml boiling water and boil until the water is level with the bulgur, then turn the heat down to low. Steam, covered, for 20 mins, adding the lentils for the final 2 mins; turn off the heat. Leave to stand, covered, for 5 mins.Step 3
Toast the coriander and cumin seeds in a small pan for a few mins. Crush to a powder with a pestle and mortar.Step 4
Divide the bulgur and lentil mix, beets and onions between plates; sprinkle over the spice powder. Top with the tomatoes, a drizzle of yoghurt and a little parsley.