Ingredients

• 2.5 cups water
• 1 cup lentils
• 0.5 cups bulgur
• salt to taste
• 1 teaspoon olive oil
• 1 onion , chopped
• 3 cloves garlic , minced, or more to taste
• 3 romas (plum) tomatoes , seeded and diced, or more to taste
• 1 red bell pepper , chopped
• 0.25 cups balsamic vinegar , or to taste
• 2 tablespoons olive oil , or to taste

Instructions

1. 1 Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
2. 2 Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
3. 3 Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

Nutrition per serving