Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup dry lentils
- 1 cup dry bulgur wheat
- 3 cups low fat, low sodium chicken broth
- 2 cups canned whole tomatoes, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- salt and pepper to taste
Directions
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Stir in the lentils and bulgur wheat. Add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.
