Red Meat Allergy Friendly Harissa-Orange Lentil & Bulgur Bowl with Tomatoes
Total time50 min
Prep time15 min
Cook time35 min
4.9(27)
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Learn more →Ingredients
4 servings
For the bowl
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp harissa paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 1 can (14 oz) crushed tomatoes
- 1 cup red lentils, rinsed
- ¾ cup medium bulgur wheat
- 3 cups low-sodium vegetable broth
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, roughly chopped
- 1–2 tbsp extra-virgin olive oil, for drizzling
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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