Veronica'S Mediterranean Bulgur And Lentil Stew - cooking recipe

Ingredients

1/2 bell pepper
1/2 small onion
1 tablespoon fresh parsley
1 1/2 cups water
5 tablespoons of dried red lentils or 5 tablespoons green lentils (I like the red better)
3 tablespoons of uncooked bulgur wheat
1 teaspoon olive oil
1/4 teaspoon black pepper

Preparation

Chop bell pepper, parsley and onion.
In a medium saucepan, bring water and lentils to a boil.
Reduce the heat to medium/medium-low and simmer for about 25 minutes- COVERED.
Stir in bulgur wheat and black pepper.
Continue to simmer- UNCOVERED- until lentils are tender and water is absorbed (should take about 10 to 15 minutes).
In a skillet, heat oil on medium-high heat and saute onion and bell pepper until tender (about 4 minutes).
Stir onion and pepper into bulgur mixture, sprinkle with fresh parsley and serve.