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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve. | 2. Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside. | 3. Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned. | 4. Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes. | 5. Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes. | 6. Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	1	cup		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
green bell pepper	1		diced	-	-	-	-
red bell pepper	1		diced	-	-	-	-
onion	2		diced	88.0	20.548000000000002	2.42	0.22
bulgar wheat	1	cup		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt pepper			ground	-	-	-	-
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.