Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Middle Eastern
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Red lentils
1/2 tb Olive oil
1 md Onion -- peeled and chopped
2 cl Garlic -- minced
1 c Bulgur -- medium or coarse
- grained
2 tb Fresh parsley -- minced
1 ts Salt
Fresh ground black pepper
Pick over the lentils and wash in several changes of water. Put in a
bowl, add 2 cups of water and leave to soak for 6 hours, then drain.
Heat oil in a heavy 2 to 3 qt pot with tight-fitting lid over a
medium flame. Fry onion and garlic for about 2 minutes or until onion
is soft. Add bulgar wheat and lentils, stir and cook another
3 minutes or until wheat is lightly browned. Add parsley, salt,
1-3/4 cups water. Bring to a simmer, cover, turn heat right down and
then cook for 35 minutes. Watch closely, and add small amount of
boiling water if necessary to keep from sticking. Turn off heat,
leave pot to sit covered and undisturbed for a further 20 minute. Add
the black pepper, mix, and serve.
