Pella — 2 tablespoons canola oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 garlic cloves, minced
1 cup dry lentils (red or brown)
1/2 cup quick-cooking bulgur
2 (14 1/2-ounce) cans fat-free, reduced-sodium vegetable broth
1 1/2 cups water
1 (14 1/2-ounce) can petite diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
freshly ground black pepper
yogurt, chopped red onion and hot sauce (optional)
1. Heat oil in large saucepan. Add onion, bell pepper and garlic; cook 7 minutes. Add remaining ingredients except toppings. Simmer 30 minutes. Serve with yogurt, onion and hot sauce.
Serves 6.
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