Burnin’ Down The House

I know the title doesn’t sound very appetizing, but this is a very tasty meatless dish. I like to stuff it in pita pockets or scoop it with tortilla chips. Tastes great warm or cold.

Ingredients
1/2 cup bulgur, rinsed and drained
1/4 cup small french lentils ( or any lentils)
1/4 cup olive oil
1 small red onion, minced
1/2 cup chopped parsley
5 green onions (spring onions), thinly sliced
3 tablespoons lemon juice
*1-2 teaspoons ground cumin
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 packet Goya Sazon seasoning ( optional)
fresh ground black pepper
1 small head or romain lettuce, leaves separated (optional)

Preparation:
1. .Place bulgur in a large bowl, set aside. Place lentils in a small saucepan;add enough water to cover by 2 inches. Heat to a boil; reduce heat to simmer; cook until lentils are tender - about 15 minutes.
2. Drain any liquid; pour hot lentil over bulgur, mix thoroughly. Cover; let stand until bulgur becomes soft about 1 hour.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the red onion cook until golden. Pour onion and olive oil from pan into bulgur and lentil mixture.
4. Add remaining ingredients and mix well.
You can use romaine leaves to scoop and eat.
6 servings
*I found 2 teaspoons a bit overwhelming, so I recommend if you make this start with 1 and sample it before you add any more.

This entry was posted on Saturday, May 1st, 2004 at 12:31 pm and is filed under Salad. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.