Here's the recipe:
2 tablespoons-ish olive oil
1 or 2 medium carrots, finely chopped
1 or 2 celery stalks, finely chopped
1 shallot, thinly sliced
6 cups high quality H-2-O
1 cup green or brown lentils, "rinsed and picked over" (whatever that means...I just tossed 'em in the pan. Na-na-na-boo-boo.)
1/2 cup bulgur wheat (don't be afraid!)
Optional: 2 to 3 tablespoons red-wine vinegar for drizzling (meh, kind of a money waster)
Salt and pepper to taste
1. Heat oil in a medium pot over medium heat. Saute carrot, celery, and shallot until tender--approximately six minutes. Add water and lentils, and bring to a boil. Reduce heat and simmer, partially covered for about 20 minutes or until lentils are tender.
2. Stir in bulgur. Cook, partially covered, until bulgur is tender but still a bit chewy--approximately five minutes.
3. Season with salt and pepper. Optional: drizzle with vinegar and/or more olive oil to taste.
That's it and that's all! Easy peasy lemon squeezy. Bon appetit!