- 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
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.