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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: