Bulgur Wheat And Lentil Pilaf

• 1 cup brown lentils
• 2 cups water
• 2 cups chicken stock, preferably homemade
• 1 cup bulgur wheat
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 large Spanish onion, coarsely chopped
• Black pepper and additional salt to taste

1. Wash and pick over the lentils.
2. Place them in a saucepan with the water, bring to a boil, lower the heat and simmer for 10 minutes.
3. Drain the lentils immediately and set them aside.
4. Put the chicken stock in the saucepan, bring to a boil, add the bulgur wheat, salt and drained lentils and bring to a boil again.
5. Lower the heat and simmer, covered, for 20 minutes, or until the liquid is absorbed.
6. Meanwhile, heat the olive oil over low heat in a large, preheated skillet.
7. Add the chopped onion and cook, stirring often, for about 20 minutes, or until golden brown.
8. Add the bulgur-lentil mixture to the skillet and toss gently to combine.
9. Season to taste with salt and pepper.
10. Serve with a green salad.

brown lentils, water, chicken stock, bulgur wheat, salt, olive oil, spanish onion, black pepper

Taken from cooking.nytimes.com/recipes/11805 (may not work)