Herbed Bulgar-Lentil Pilaf

• 12 cup green lentil
• 1 cup Bulgar wheat
• 4 cups low sodium chicken broth
• 1 tablespoon olive oil, plus
• 2 teaspoons olive oil
• 1 small red onion, finely diced (1 cup)
• 1 yellow pepper, seeded and finely diced
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh chives
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 14 teaspoon pepper

1. Place lentils and 2 cups broth in a small saucepan and bring to a boil.
2. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes.
3. Drain any remaining liquid.
4. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil.
5. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes.
6. Remove from heat and fluff with a fork.
7. Add the bulgur to the lentils.
8. Heat 2 teaspoons of the oil in a skillet over medium heat.
9. Add onions and cook, stirring, until tender, about 5 minutes.
10. Add peppers and cook until peppers are tender, another 5 minutes.
11. Add the onion mixture to bulgur-lentil mixture.
12. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

green lentil, bulgar wheat, chicken broth, olive oil, olive oil, red onion, yellow pepper, parsley, fresh basil, fresh chives, lemon zest, lemon juice, salt, pepper

Taken from www.food.com/recipe/herbed-bulgar-lentil-pilaf-352636 (may not work)