The original recipe for this called for "lentils du Puy". That is something not available in my small town, but I did have green lentils and they worked well. Regular green or brown lentils only need a cooking time of approx 10 minutes instead of the suggested 20 in this recipe. Some olives and Feta make a nice addition to this recipe. From Food and Drink Winter 2001.
1/2 cup lentils du Puy
2 1/2 cups water
1/2 cup bulghur
1/4 cup quinoa, rinsed
Salt and freshly ground pepper
2 tbsp chopped parsley
Combine lentils and water to cover. Bring to boil on high heat, reduce heat to medium low, cover and simmer for 20 minutes. Add bulghur and quinoa, cover and simmer 15 minutes longer or until grains are cooked.
Drain any extra water. Season with salt and pepper and garnish with parsley.
Serves 4
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