A recipe by Ellie KriegerLooking for something different to bring to work for lunch, I came across this. I substituted water for the chicken stock as I share with a friend who is vegetarian, and this was still quite tasty. It has a nice nutty flavour and chewy texture and the herbs and lemon are great flavour boosters. It was easy to prepare, my only complaint being using so many pots. One for the lentils, one for the bulgur and a skillet for the onions and peppers. Then, none of those were large enough to hold everything and stir to combine, so I needed a bowl for that as well. I'll find a workaround as I'm sure I'll be making this recipe again and again.
