In large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.
INGREDIENTS: 2 tablespoon vegetable oil • 1 onion, chopped • 4 cloves garlic, minced • 1 cup dry lentils
• 1 cup dry bulgur wheat • 3 cups chicken broth
• 2 cups canned whole tomatoes, chopped • 2 tablespoons chili powder • 1 tablespoon ground cumin • salt and pepper to taste
Featured Ingredient: Bulgar Wheat Bin# 1726