Recipe provided by Presbytera Bridget
2 Tbls. Oil, plus more for drizzling
1 medium Carrot, finely chopped
1 Celery stalk, finely chopped
1 Shallot or Leek, thinly sliced
6 cups Water (or vegetable broth)
1 cup green or brown Lentils, rinsed and picked over
1/2 cup Bulgar Wheat
2-3 Tbsp. Red-Wine Vinegar
Salt & Pepper
In a stock pot, heat oil over medium heat. Cook carrot, celery and shallot/leek until tender, about 6 minutes.
Add water and lentils, and bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender, about 20 minutes.
Stir in bulgar and cook, partially covered, until bulgur is tender but still slightly chewy, about 5 minutes.
Drizzle with vinegar to taste. Season with salt and pepper. Drizzle with oil and season with pepper.