Sunday, September 05, 2010

Lentils and bulghur

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.


Bonnie said...

Hi !

I was looking for an Italian Dressing recipe and google brought me here. I am going to try your dressing recipe this week and I will be back to check out more of your blog later ! I love the look of it !!


Silje said...

Sounds tasty!