Ingredients

  • 5 cups water
  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/3 cup dried brown lentils, rinsed
  • 1/3 cup #3 coarse bulgur
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper

Stir in 3 cups chopped fresh kale See original recipe here

In a large saucepan, combine the water, carrots, onion, bulgur and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.