1/2 pound lentils, washed and picked over
 5-1/2 cups water
 2 garlic cloves, minced or put through a press
 1 bay leaf
 1 teaspoon ground cumin
 Pinch cayenne pepper
 Salt and freshly ground pepper
 6 ounces (1 cup) bulgur
 2 large onions, thinly sliced
 1 tablespoon olive oil
 2 tablespoons chopped fresh parsley or cilantro
 1/2 cup plain low-fat yogurt for topping
 
 Makes: 6 to 8 servings
 
 Soak the lentils in the water in a large casserole for 1 hour. Add the
 garlic, bay leaf, and cumin and bring to a boil. Reduce the heat and simmer
 20 to 30 minutes, until tender. Toward the end of cooking, add the cayenne
 and salt and pepper to taste.
 
 Stir the bulgur into the lentils (there should be plenty of liquid left),
 cover and turn off the heat. Let sit for 20 to 30 minutes, until the bulgur
 has absorbed the liquid from the lentils and become tender.
 
 Meanwhile, saute the onions in the olive oil over low heat in a nonstick
 skillet until almost caramelized.
 
 Taste the bulgur and lentils and adjust seasonings. Transfer to a serving
 platter and sprinkle on the onions and parsley or cilantro. Serve topped
 with plain low-fat yogurt, with a crisp green salad on the side.
 
 Per Portion:
 
 Calories    Fat    Sodium    Protein    Carbohydrate    Cholesterol
 ____________________________________________________________________
 
 212         3 G    15 MG     11 G       38 G             1 MG

Plain Text Version of This Recipe for Printing or Saving