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.