Lentil and Bulgur Stew

This recipe was inspired by a Turkish stew I found in a cook book.  I always enjoy venturing out into old or international cook books for inspiration.  I got to experience flavors and spices I had never encountered together before.  This one turned out great!

Note: this recipe uses an Instant Pot pressure cooker.  If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead.  Your choice!


  • 2 cups green lentils
  • 4 cups water
  • 1 32oz can crushed tomatoes
  • 1 medium onion, chopped
  • 4-6 cloves garlic, minced
  • 1 tsp. mint
  • 1 tsp. thyme
  • 1 tsp. red pepper flakes
  • 1 cup bulgur wheat
  • 1 cup chickpeas, cooked
  • Salt and pepper to taste
  • Mint for garnish


  1. Combine all ingredients up to and including the red pepper flakes in the Instant Pot
  2. Seal the Instant Pot and set to “Manual” for 15 minutes
  3. Once the timer goes off, allow the pot to depressurize for 15 minutes
  4. Vent the Instant Pot until the pot is completely depressurized
  5. Add in bulgur, chickpeas, and spices to taste
  6. Let bulgur soak up moisture in stew for 10 minutes
  7. Serve with raita sauce, recipe here
  8. Enjoy!

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