Wheat Bulgur With Lentils, Tomatoes and Basil

Adapted from New Vegetarian Cuisine - yummy! Leave out the Parmesan cheese and this is a vegan meal.

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 2  teaspoons margarine
• 1⁄2 cup onion, chopped
• 1 1⁄2 cups water
• 1  cup  vegetable juice
• 1  cup brown lentils, rinsed and drained
• 1  bay leaf
• 1  cup Bulgar wheat
• 3  cups water, boiling
• 1  medium tomatoes, coarsely chopped
• 1⁄2 cup basil, chopped
• 2  tablespoons parmesan cheese, grated (optional)

Directions

1. In a 3 quart saucepan over medium heat, melt the margarine. Stir in the onions and cook, stirring frequently, for 2 to 3 minutes - until tender.
2. Stir in the water, juice, lentils and bay leaf. Bring to a boil. Reduce the heat to low, cover and simmer to 30 to 45 minutes, or until the lentils are soft but not mushy.
3. While the lentils are cooking pour the boiling water over the bulgur and allow to sit for 30 minutes. Drain well.
4. Remove the lentil pan from the heat and discard the bay leaf. Stir in the bulgur, tomato, basil and Parmesan (if desired). Mix thoroughly and serve.