Armenian Bulgur Wheat and Lentils With Sweet Peppers

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes