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Hearty Lentil and Bulgur Stew
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Ingredients (use vegan versions):
- 1c.dried green lentils
- 4-1/2 cup water
- 1/2 cup bulghur
- 1/2 teaspoon salt - 1/2 teaspoon pepper
- 2Tbsp. olive oil
- 1 large onion
- 4-6 cloves of garlic
- 1 8 oz. can of tomato sauce
- 1 bay leaf
- any green you like: kale,chard,collard, etc.
- optional - eggplant,seitan or any vegan beef or chicken style strips
Directions:
In a pot bring lentils bay leaf and water to a simmer over
med heat. Cook for about 25 min then add the bulghur,salt
and pepper. Cook for 15-20 min. more stirring frequently until
lentils are tender. Add a little water if needed. While the
lentils are cooking saute onion and garlic and
eggplant or any other option until onions are soft or a
little brown and if using eggplant til very soft. I usually
need to add a little more oil for eggplant, but you could
use water once the onions are sauted well. Add tomato sauce and
greens. Heat until greens are wilted and tender and add lentil
and bulghur mix when finished cooking. This dish is pretty
tasty know matter what you do with it so improvise away.
Serves: 4-5
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