Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.
Stir in lentils, bulgur and the remaining 1 1/4 cups water.
Bring to a boil over high heat.
Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes.
Stir in 2 tablespoons mint.
Serve with the remaining mint, yogurt and lemon.
Drain and rinse with cold water.
1 cup dry lentils = about 2 1/2 cups cooked.
Or use canned lentils: 15-ounce can = 1 1/2 cups.
Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries.
Bulgur just needs a quick soak in hot water for most uses.
Look for it in the natural-foods section of large supermarkets, near other grains.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
