Lebanese Lentil and Bulgur Chili with Sumac

Name: Lebanese Lentil and Bulgur Chili with Sumac
Prep time: 18 min
Cook time: 52 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 large (about 12 oz) (340 g) large yellow onion, finely diced (¼-inch pieces); 2 medium (160 g) medium carrots, peeled and cut into ¼-inch dice; 1 large (200 g) red bell pepper, seeded and cut into ½-inch dice; 5 cloves (15 g) garlic cloves, minced; 3 tablespoons (48 g) tomato paste; 1½ teaspoons (3 g) ground allspice; 2 teaspoons (4 g) ground cumin; ½ teaspoon (1 g) ground cinnamon; 1 tablespoon (7 g) sweet paprika; 1 teaspoon (2 g) Aleppo pepper flakes (or ½ tsp crushed red pepper); 1 cup (200 g) brown or green lentils, rinsed and drained; 1 can (28 oz) (794 g) canned crushed tomatoes; 4 cups (950 ml) vegetable broth, low sodium; ½ cup (90 g) coarse bulgur, rinsed briefly and drained; 1½ teaspoons (7 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; 2 tablespoons (14 g) ground sumac, divided: 1 tablespoon stirred in, 1 tablespoon for serving; 2 medium (240 g) medium lemons, 1 lemon juiced (about 3 tablespoons / 45 ml); the other cut into wedges for serving; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, chopped; ¼ cup (10 g) fresh mint leaves, roughly chopped (optional); 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling (optional)

From the MyKitchenBank Kitchen

A hearty vegan chili inspired by Lebanese flavors: brown lentils and coarse bulgur simmer in a tomato-pepper base scented with allspice, cinnamon and cumin, then finish with bright, lemony sumac, fresh herbs and a drizzle of olive oil.

Prep: 18 min
Cook: 52 min
Wait: 10 min
Total: 1 hr 20 min
Makes: About 8 cups (6 generous bowls)

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Ingredients

6 servings

3 tablespoons (45 ml) extra-virgin olive oil
1 large (about 12 oz) (340 g) large yellow onion, finely diced (¼-inch pieces)
2 medium (160 g) medium carrots, peeled and cut into ¼-inch dice
1 large (200 g) red bell pepper, seeded and cut into ½-inch dice
5 cloves (15 g) garlic cloves, minced
3 tablespoons (48 g) tomato paste
Spices
1½ teaspoons (3 g) ground allspice
2 teaspoons (4 g) ground cumin
½ teaspoon (1 g) ground cinnamon
1 tablespoon (7 g) sweet paprika
1 teaspoon (2 g) Aleppo pepper flakes (or ½ tsp crushed red pepper)
1 cup (200 g) brown or green lentils, rinsed and drained
1 can (28 oz) (794 g) canned crushed tomatoes
4 cups (950 ml) vegetable broth, low sodium
½ cup (90 g) coarse bulgur, rinsed briefly and drained
1½ teaspoons (7 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
To finish
2 tablespoons (14 g) ground sumac, divided: 1 tablespoon stirred in, 1 tablespoon for serving
2 medium (240 g) medium lemons, 1 lemon juiced (about 3 tablespoons / 45 ml); the other cut into wedges for serving
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, chopped
¼ cup (10 g) fresh mint leaves, roughly chopped (optional)
2 tablespoons (30 ml) extra-virgin olive oil, for drizzling (optional)

Equipment (5)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or Dutch oven with lid
Wooden spoon
Fine-mesh sieve
Chef's knife and cutting board
Measuring cups and spoons

Steps

Before you start

Rinse the lentils in a fine-mesh sieve and pick out any small stones or debris.
Use COARSE bulgur (#3/#4). Fine bulgur will turn mushy in the chili.
Chop all vegetables before you start; the early steps move quickly.
Sumac is added at the end and at the table, because long cooking dulls its tang.

1
Sauté the vegetables
- Heat 3 tablespoons olive oil in a 5- to 6-quart pot over medium heat until it shimmers.
- Add the onion, carrot and bell pepper with ½ teaspoon of the salt.
- Cook, stirring every minute or so, for 8–10 minutes.
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Ready when: Onion is soft and translucent with lightly golden edges; carrots are just tender.
Tip: Don't rush this step; browned, sweet vegetables build the chili's base flavor.
2
Bloom garlic and spices
- Stir in the garlic, allspice, cumin, cinnamon, paprika and Aleppo pepper.
- Cook, stirring constantly, for 1 minute.
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Ready when: Spices smell fragrant and toasty and coat the vegetables; garlic is not browned.
Tip: If the pot looks dry or the spices stick, add a splash of broth.
3
Caramelize tomato paste
- Push the vegetables to the sides, add the tomato paste to the center and cook, stirring and smearing it against the pot, for 2 minutes, then mix it into the vegetables.
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Ready when: Paste darkens from bright red to brick red and smells sweet.
4
Add lentils and liquids
- Add the rinsed lentils, crushed tomatoes, broth, remaining 1 teaspoon salt and the black pepper.
- Stir well, scraping up any browned bits from the bottom, and bring to a boil over high heat.
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Ready when: Liquid is at a steady rolling boil.
5
Simmer the lentils
- Reduce the heat to low, partially cover, and simmer for 20 minutes, stirring every 5–7 minutes so nothing sticks.
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Ready when: Lentils are about three-quarters tender: soft outside with a slight bite in the center.
Tip: Keep the simmer gentle; hard boiling splits the lentils.
6
Add the bulgur
- Stir in the rinsed bulgur and 1 tablespoon of the sumac.
- Cover partially and simmer on low for 15 minutes, stirring occasionally.
- If the chili gets very thick, add up to ½ cup (120 ml) hot water.
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Ready when: Bulgur grains are chewy-tender and lentils are fully soft; the chili is thick and stew-like, not soupy.
Tip: The bulgur keeps absorbing liquid as it sits, so keep the chili slightly looser than you want to serve it.
7
Rest and brighten
- Turn off the heat, cover, and let the chili rest for 10 minutes.
- Stir in the juice of 1 lemon (about 3 tablespoons / 45 ml) and half of the parsley.
- Taste and add salt, ¼ teaspoon at a time, until the flavors pop.
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Ready when: Thick, spoonable consistency; tastes balanced between sweet, warm spice and tangy.
Tip: Adding lemon off the heat keeps its flavor fresh.
8
Serve with toppings
- Ladle into bowls.
- Top with the remaining parsley, the mint if using, a pinch of the remaining 1 tablespoon sumac and a drizzle of olive oil.
- Serve with the second lemon, cut into wedges.
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Tip: Warm pita or crusty bread is perfect for scooping.

Good to know

Tips

Rinse bulgur only briefly; it should still absorb the chili's flavorful liquid.
Taste after resting, not before; the bulgur and lentils absorb salt and acidity as they sit.
For a smoother, thicker chili, mash a few ladlefuls against the side of the pot before serving.
Top with vegan yogurt or tahini thinned with lemon juice for a cooling contrast.

Make ahead

The chili tastes even better the next day. Cook through step 7, cool, and refrigerate up to 4 days. Add the final parsley, mint, sumac and oil just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months. Reheat gently on the stove over medium-low heat with a splash of water or broth (the bulgur will have thickened it), stirring often until steaming hot, and refresh with a squeeze of lemon.

Substitutions

coarse bulgur → Farro or pearl barley. Needs longer cooking (about 25–30 minutes); add with the lentils and add ½ cup extra broth. Not gluten-free.
ground sumac → Zest of 1 lemon plus extra lemon juice. Gives a similar tang but less depth and no deep red color.
Aleppo pepper flakes (or ½ tsp crushed red pepper) → Crushed red pepper flakes. Use ½ teaspoon, as it is hotter than Aleppo pepper.
brown or green lentils → Green (French) lentils. Hold their shape well; do not use red lentils, which dissolve.