Middle East Pottage - cooking recipe

Ingredients

1 c. brown lentils (dry)
1 packet French onion soup
1 medium carrot, grated finely
1/2 c. cracked wheat (bulgur)
1 Tbsp. oil
2 onions, chopped
3 Tbsp. parsley, chopped
4 c. boiling water
1 large tomato, sliced

Preparation

Place cracked wheat, lentils, onion soup and oil into the boiling water.
Simmer slowly for 40 minutes, stirring as needed. Add onion and grated carrot and mix well.
Cook gently for 5 minutes, until vegetables are soft.
Place in casserole dish and top with sliced tomato.
Bake for 30 minutes in moderate oven. Serve as a main entree with vegetables.
Delicious on toast with tossed salad for a light evening meal.