Recipe for Armenian red lentils and bulgur (vospov khyma)
A few years ago, my friend Pauline introduced me to the International House of Rhode Island, a cultural crossroads for visitors from all around the world. In addition to short-term housing and language classes, several times a month International House hosts themed dinners and potlucks, where visitors and volunteers share the foods of their homeland. Louise, a long-time volunteer, often brings these Armenian red lentils with bulgur, a nutritious vegan side or main dish, served with a salad. Louise's recipe is a pantry lover's dream: every ingredient, except the parsley on top, comes right from the cupboard.
Armenian red lentils and bulgur
Serves 6-8 as a side dish.
2 cups red lentils
6 cups water
1 onion, chopped
2 tsp olive oil
1 cup fine bulgur wheat
Kosher salt and fresh black pepper, to taste
1/4 cup chopped flat-leaf parsley, for garnish
Clean and wash red lentils, and place in a stock pot with 6 cups of water. Bring to a boil, and then simmer over low heat. In the meantime, in a small frying pan, sauté chopped onion in olive oil until light brown. Add to lentils.
When the lentils are cooked (about 1/2 hour), remove from stove and stir in bulgur, plus salt and pepper to taste. Let stand until bulgur has absorbed all of the liquid. Serve at room temperature or warm, topped with chopped parsley.
More recipes in The Perfect Pantry:
Spiced lentils with squash and raisins
Slow cooker lentil and brown rice soup with preserved lemons and garlic sausage
Punjab five jewels
Vegan barley and lentil pilaf with mushrooms and spinach
One-of-everything lentil soup
Other recipes that use these pantry ingredients:
Eggplant lentil stew with pomegranate molasses, from Simply Recipes
Red lentil and bulgur soup with mint and lemon, from Mediterranean Cooking in Alaska
Spiced bulgur pilaf with pine nuts and currants, from Cookin' Canuck
Coconut red lentil soup, from 101 Cookbooks
Crockpot recipe for double lentil, sausage, brown rice, and spinach soup, from Kalyn's Kitchen