1/2 cup red lentils
4 tablespoons olive oil
1 medium sized onion peeled and finely chopped
2 cloves garlic peeled and minced
1 cup medium or coarse grained bulgar wheat
2 tablespoons minced fresh parsley
1 teaspoon salt
freshly ground pepper
Pick over the lentils and wash in several changes of water. Put in a bowl, add 2 cups water and leave to soak for 6 hours. Drain. Heat oil in a heavy 2 3 quart pot with a tight fitting lid over a medium flame. Put in the onion and garlic. Stir and fry for about 2 minutes or until the onion is soft. Add the bulgar wheat and lentils. Stir and cook another 3 minutes or until wheat is slightly browned. Add the parsley, salt and 1.5 cups water. Bring to a simmer. Cover, turn heat to very low and cook for 35 minutes. Turn off the heat. Let the pot sit, covered and undisturbed for 20 minutes. Add the black pepper and mix.
Vegan Index | Recipe Index | Home