| 1½ cups | brown lentils |
| ½ cup | coarse bulgur |
| 1 | sweet pepper |
| 2 | carrots |
| 5 | zucchini |
| 4 cloves | garlic (grated, for serving) |
| ¼ cup | olive oil (for serving) |
| 3 | lemon juice (for serving) |
| 5 cups | water |
| 1 tsp | black pepper |
| salt |
Fill a cooker with water, add the lentils and bring it to a boil. Simmer for 10 minutes. Add the bulgur and let it cook for 10 more minutes then turn off the heat.
Using a mesh skimmer, transfer the lentils and bulgur to a bowl.
Cut the carrots, zucchini and pepper into desired shapes.
In a bowl, mix the veggies with 2 tbsp olive oil, salt and pepper.
Transfer the veggies to a baking sheet and bake in the oven for 20 minutes at 200°C.
Add your roasted veggies to the lentils bowl.
Prepare the dressing by mixing olive oil, lemon juice and garlic. Pour the dressing over the lentils and mix. Bon Appétit!
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