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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  cup brown lentils
• 2  cups chicken broth
• 5  tablespoons olive oil
• 1  green bell pepper, diced
• 1  red bell pepper, diced
• 2  medium onions, diced
• 1  cup Bulgar wheat
• 1⁄2 teaspoon cayenne pepper
• 1  teaspoon paprika
•  salt & fresh ground pepper
• 1⁄4 cup green onion, chopped

Directions

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. Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
3. Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
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. Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
6. Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.