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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:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
