INGREDIENTS

• 100 g red lentils
• 100 g bulgur
• 1 medium onion
• 1 clove garlic, minced
• 2 medium tomatoes
• 200 g pumpkin
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon chili flakes
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• 2 tablespoons chopped green onions
• Salt and freshly ground black pepper

METHOD

1. Rinse the bulgur and lentils under running water.
2. Place them in a pot and cover with twice the volume of water. Cook for about 15 minutes, or until the water is absorbed.
3. In a large pan (preferably a wok), heat olive oil and sauté finely chopped onion, minced garlic, and diced pumpkin for 3 minutes.
4. Add chopped tomatoes, the cooked bulgur and lentils, spices, salt, and lemon juice.
5. Pour in 200 ml of water, stir well, and cover the pan. Simmer for an additional 7 minutes.
6. Divide the dish into 4 portions and garnish with chopped parsley and spring onions.