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lentil-bulgur-stew recipe

Date:    Sat, 27 Nov 93 13:14:47 PST
 From:    Peter_Brooks (pb@hpocia.sj.hp.com)
 Lentil and Bulgur wheat stew.
 I called this a stew, but I'm not sure what it really should be called.  It 
 makes a good potluck dish; it's quick to prepare, uses a minimum of pots, 
 and tastes pretty good.
 3/4 Cup (6 ounces) dried lentils, washed and picked over.
 4 cups water.
 1 stalk celery [optional; works either way]
 3 medium carrots, sliced in 2/4" chunks [Use less if you add the celery.]
 2cups (1 medium) yellow onion, chopped
 1tsp Tamari, or to taste
 Balsamic vinegar
 Spices: cumin, paprika, black pepper, coriander seed.
 It's best to have the veggies all sliced and ready to cook before starting 
 the bean cooking.
 Bring the lentils and the water to a boil in a large saucepan, then reduce 
 to a simmer.  Keep an eye on the clock; 10 minutes later, add the carrots, 
 return to a boil, and simmer 5 minutes longer.
 While the lentils are cooking, start sauteing the onion to translucency, 
 using balsamic vinegar as the liquid.  Add the mushrooms and tamari.  Add 
 to the lentil/carrot mixture.  Add the spices.  (I added a few coriander 
 seeds to the onions while I sauted.  Wasn't hot enough to get them to pop, 
 (The lentils have simmered a total of 15 minutes by now.)
 Add the bulgur [and celery], and simmer for 5-10 minutes.  The water should 
 be absorbed by now, so be careful about burning it.  I transferred it to a 
 10 x 10 x 2" Corning dish for serving.
 This much food keeps good and warm on the way to a potluck.  It came off 
 the stove just as I left, dirty dishes in the sink, and all. :-)   It was 
 warm enough about 45 minutes later when we ate.  It also reheats well in 
 the microwave.
 kwvegan vegan