1 cup dried green lentils
4 1/2 cups water
1/2 cup bulgur
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
1 large onion
4 to 6 cloves of garlic
1 8 ounce can of tomato sauce
1 bay leaf
any green you like: kale, chard, collard, etc.
optional, eggplant, seitan or any vegan beef or chicken style strips
In a pot bring lentils bay leaf and water to a simmer over medium heat. Cook for about 25 minutes then add the bulgur, salt and pepper. Cook for 15 to 20 minutes more stirring frequently until lentils are tender. Add a little water if needed. While the lentils are cooking saute onion and garlic and eggplant or any other option until onions are soft or a little brown and if using eggplant til very soft. You may need to add a little more oil for eggplant, but you could use water once the onions are sauted well. Add tomato sauce and greens. Heat until greens are wilted and tender and add lentil and saluted mix when finished cooking. This dish is pretty tasty know matter what you do with it so improvise away. Serves 4 to 5.
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