Bulgur & Lentil Pilaf
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 4 | cups |
vegetable stock
|
|
| 1 | each |
bay leaves
|
*
|
| 3 | tablespoons |
margarine
|
|
| 1 | large |
onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
cracked wheat (bulgur)
coarsely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 946 | ml |
vegetable stock
|
|
| 1 | each |
bay leaves
|
*
|
| 45 | ml |
margarine
|
|
| 1 | large |
onions
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
cracked wheat (bulgur)
coarsely ground |
|
Directions
Rinse the lentils and put in a pot with enough broth to cover.
Add bay leaf, bring to a boil and keep covered.
Turn off heat and let stand for 30 minutes.
While the lentils are soaking, melt margarine in a heavy pot.
Add chopped onion, salt and pepper.
Sauté until onions are tender and transparent.
When onions are ready, keep heat at medium, stir in bulgur and continue stirring until all the margarine is absorbed.
Lower heat to a simmer and add the rest of the broth and lentils in their broth.
Bring to a boil, reduce heat again, cover tightly and simmer until all the liquid has been absorbed.
Add more liquid until the bulgur and lentils are cooked.
Remove bay leaf and serve with a vegetable stew.
