Bulgur, Lentils and Scallions

Servings 8


  • 2 tsp. vegetable oil
  • 2 cups vegetable or chicken stock
  • 1 large large onion chopped
  • 1 cup #3 coarse bulgur soaked in 1 1/2 cups boiling water 30 minutes
  • 1 clove garlic minced
  • Pinch ground cloves
  • 1/4 cup red wine vinegar
  • 1/4 lb. cooked a ham chopped (optional)
  • 1/4 cup chopped fresh parsley
  • 1 cup brown or green lentils well rinsed with cold water
  • 4 scallions thinly sliced
  • Salt and freshly ground black pepper to taste


  • In large heavy saucepan with cover heat oil over medium-low heat; add onion and garlic and cook 1 minute. Add cloves and, if using , ham; cook 5 minutes. Add lentils and stock and heat to boiling. Reduce to simmer and cook, covered, 30-40 minutes or until lentils are tender but retain their shape. Remove pan from heat, add bulgur and stir well. Uncover; add vinegar, parsley, scallions, salt and pepper. Fluff mixture with fork and serve either hot or cold.