Bulgar with Lentil Sprouts

Serves: 3
Total Calories: 671


2 tablespoons olive oil
1 cup chopped onion
3 small yellow squash or zucchini diced
1/2 medium red bell pepper diced
1 1/2 cups lentil sprouts
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 cup bulgur wheat
1 1/4 cups hot water
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/4 teaspoon white pepper


1. Heat the oil in a large skillet over medium heat. Add the onion and saute for 3 minutes, then add the squash, bell pepper, and lentil sprouts, and saute another 2 minutes.
2. Add the turmeric, cumin, and bulgur to the skillet. Stir well and cook until the mixture is heated.
3. Combine the water, vinegar, and tamari in a measuring cup and carefully pour it into the skillet. Cover immediately (it will steam and splatter), reduce the heat to medium-low, and simmer for 10 minutes or until the water is absorbed and the bulgur is tender. (If the bulgur is too hard, add 1/4 cup water, cover, and cook another few minutes. Repeat if necessary.)
4. Serve piping hot.

For a Change . . .
* Remove the kernels from an ear of corn and add them to this dish. If the corn is sweet, add it raw to the cooked ingredients. Otherwise, cook the kernels along with the sprouts in Step 1.

Nutritional Facts:

Serves: 3
Total Calories: 671
Calories from Fat: 81

This Bulgar with Lentil Sprouts recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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