Veronica'S Mediterranean Bulgur And Lentil Stew

• 1/2 bell pepper
• 1/2 small onion
• 1 tablespoon fresh parsley
• 1 1/2 cups water
• 5 tablespoons of dried red lentils or 5 tablespoons green lentils (I like the red better)
• 3 tablespoons of uncooked bulgur wheat
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper

1. Chop bell pepper, parsley and onion.
2. In a medium saucepan, bring water and lentils to a boil.
3. Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED.
4. Stir in bulgur wheat and black pepper.
5. Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes).
6. In a skillet, heat oil on medium-high heat and saute onion and bell pepper until tender (about 4 minutes).
7. Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.

bell pepper, onion, parsley, water, red lentils, bulgur wheat, olive oil, black pepper

Taken from www.food.com/recipe/veronicas-mediterranean-bulgur-and-lentil-stew-37387 (may not work)