Turkish Meal Prep Lentil Bowl with Bulgur and Yoghurt

Spiced lentils

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 tsp Aleppo pepper
• 1 ½ tsp Fine sea salt
• 300 ml Tomato passata
• 180 g Dried green lentils
• 600 ml Water

Bulgur and herb salad

• 120 g Bulgur
• 240 ml Water
• 20 g Fresh parsley
• 1 medium Lemon
• 1 tbsp Extra virgin olive oil
• ½ tsp Fine sea salt

To serve

• 160 g Greek yogurt

1. Finely chop the onion and crush the garlic. Rinse the lentils under cold water until the water runs mostly clear. Zest the lemon, then juice it; set both aside.
2. Heat 2 tbsp olive oil in a large pot over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until softened. Stir in the garlic, cumin and Aleppo pepper and cook for 30 seconds until fragrant. Add the passata, lentils and 600 ml water, bring to the boil, then reduce to a gentle simmer.
3. Simmer the lentils for 20 to 25 minutes, stirring occasionally, until tender but not mushy and the sauce is thick and spoonable. If it looks dry before the lentils are tender, add a splash of water; if it is too loose, simmer uncovered for a few minutes. Taste and season with the remaining salt as needed.
4. Meanwhile, put the bulgur in a saucepan with 240 ml water and bring to the boil. Cover, turn the heat to low, and cook for 10 to 12 minutes until the water is absorbed. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
5. Finely chop the parsley and add it to a bowl with the lemon juice, lemon zest, 1 tbsp olive oil and 0.5 tsp salt. Toss well, then taste and adjust with a little more lemon juice if you want it sharper. Keep this salad separate from the hot components if you are meal prepping.
6. Divide the bulgur between two containers or bowls, then spoon over the warm lentils. Add the lemony parsley salad on the side and finish each portion with a generous spoon of Greek yogurt. Let everything cool to room temperature before sealing if storing for later.