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    You are in: Home / Recipes / Armenian Bulgur Wheat and Lentils With Sweet Peppers Recipe
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    Armenian Bulgur Wheat and Lentils With Sweet Peppers

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Dan H's Note:

    A delicious meatless main course or hearty appetizer. This is adapted from a recipe in Feast From the Mideast by Faye Levy, with a few minor changes. Her recipe includes parsley, which you may add at the last step, but I'm not a big parsley fan so I omit it. I recently discovered bulgur wheat and am looking for more ways to enjoy this delicious, easy-to-use grain.

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    Units: US | Metric


    1. 1
      Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve.
    2. 2
      Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
    3. 3
      Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
    4. 4
      Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes.
    5. 5
      Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
    6. 6
      Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.

    Ratings & Reviews:


    Nutritional Facts for Armenian Bulgur Wheat and Lentils With Sweet Peppers

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.6
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 391.4 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 18.9 g
    Sugars 5.9 g
    Protein 17.4 g

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