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Adapted from New Vegetarian Cuisine - yummy! Leave out the Parmesan cheese and this is a vegan meal.
- In a 3 quart saucepan over medium heat, melt the margarine. Stir in the onions and cook, stirring frequently, for 2 to 3 minutes - until tender.
- Stir in the water, juice, lentils and bay leaf. Bring to a boil. Reduce the heat to low, cover and simmer to 30 to 45 minutes, or until the lentils are soft but not mushy.
- While the lentils are cooking pour the boiling water over the bulgur and allow to sit for 30 minutes. Drain well.
- Remove the lentil pan from the heat and discard the bay leaf. Stir in the bulgur, tomato, basil and Parmesan (if desired). Mix thoroughly and serve.