Lentil & Bulgur Pilaf.

Cook green lentils (200 g) for 15 minutes and set aside.

Heat extra virgin olive oil (3 tbsp) in a pan and sauté onion (2) and green pepper (1) and red pepper (1) for 10 minutes until soft.

Add garlic (3 clove) and tomato puree (3 tbsp) and cook for 1 minutes.

Add bulgur wheat (250 g), the cooked lentils, and paprika (2 tsp) and nutmeg (0.5 tsp) and cook for 2 minutes, stirring occasionally.

Add water (500 ml) and reduce to lowest heat, cover, and cook for 15 minutes until absorbed.

Remove from heat and let it rest, covered, for 15 minutes.

Fluff and serve.