Prep 10 mins
Cook 50 mins
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.
- 236.59 ml brown lentils
- 473.18 ml chicken broth
- 73.94 ml olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium onions, diced
- 236.59 ml Bulgar wheat
- 2.46 ml cayenne pepper
- 4.92 ml paprika
- salt & fresh ground pepper
- 59.14 ml green onion, chopped
- 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.
- Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
- Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
- 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.
- Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
- Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.