Last night's meatless Monday supper should have been lentil salad, but the turning season called for a warm meal. So, I turned Saturday's Moroccan lentil salad in the jar into a warm bowl of lentils and bulgar wheat.
I cooked the bulgar with organic green stock from our local grower and producer.
This was a sample, but I am so delighted with it that I have decided that I shall be using only this stock when the cooler weather demands that Saturday's in-the-jar salads make way for plant-based soups.
Once the wheat was cooked, I added the lentils, a generous dollop of harissa and a sachet of tomato paste and allowed everything to warm through.
I served it with chilli jam and Trish's tzatziki. Oh, and stay that (or use a plant-based substitute) if you want a vegan meal.
It was a miscellany of Mediterranean - Moroccan, Turkish and Greek. It worked and I'm delighted to say that there was plenty and I was able to freeze some that will make two easy suppers for us on a winter's evening.
If you I can't get to the Mediterranean, you I make it at home.
Post script: I am trying to participate in 
This is Day 4
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.