Lentils and bulghur

4 Sep
Tex-Mex night at our house… but I had neither black beans nor rice. Improv: lentils and bulghur! New favorite. Works as a side or wrapped in a tortilla with salsa, cilantro, sour cream… Options are endless.
1 cup uncooked bukghur
1 Tbsp olive oil
1 small onion, chopped
1/2 red bell pepper, thinly sliced
3 cloves garlic, crushed
1 1/2 cups lentils
2 Tbsp white vinegar
A few dashes of hor sauce — OR — 1/4 teaspoon cayenne powder
Salt to taste
Cook bulghur according to package instructions.
Cook lentils in 4 cups boiling water, covered, for about 25 minutes or until tender.
Heat oil in a large skillet on medium high. Sauté onions and red bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the lentils, vinegar and hor sauce. Bring to a boil, reduce heat, cover and simmer for five minutes.
Stir in bulghur. Add salt to taste.
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