Ingredients

• 5ml/1 tsp olive oil

• 1 large onions, thinly sliced

• 2 garlic cloves, crushed

• 5ml/1 tsp ground coriander

• 5ml/1 tsp ground cumin

• 5ml/1 tsp ground turmeric

• 2.5ml/1/2 tsp ground allspice

• 225g/8 oz bulgur wheat

• about 750ml/1 1/4 pints stock or water

• 115g/4 oz button mushrooms, sliced

• 115g/4 oz green lentils

• salt and ground black pepper and cayenne pepper

Serves 4

Method:

1. Heat the oil in a non-stick saucepan and fry the onion, garlic and spices for 1 minute, stirring.

2. Stir in the bulgur wheat and cook, stirring, for about 2 minutes, until lightly browned. Add the stock or water, mushrooms and lentils.

3. Simmer over a very gentle heat for about 25-30 minutes, until the bulgur wheat and lentils are tender and all the liquid is absorbed. Add more stock or water, if necessary.

4. Season well with salt, black pepper and cayenne pepper and serve hot.