Armenian red lentils and bulgur (vospov khyma)

2 cups red lentils
6 cups water
1 onion, chopped
2 tsp olive oil
1 cup fine bulgur wheat
Kosher salt and fresh black pepper, to taste
1/4 cup chopped flat-leaf parsley, for garnish

Clean and wash red lentils, and place in a stock pot with 6 cups of water. Bring to a boil, and then simmer over low heat. In the meantime, in a small frying pan, sauté chopped onion in olive oil until light brown. Add to lentils.

When the lentils are cooked (about 1/2 hour), remove from stove and stir in bulgur, plus salt and pepper to taste. Let stand until bulgur has absorbed all of the liquid. Serve at room temperature or warm, topped with chopped parsley.

The Perfect Pantry


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