Preparation

• 1 Preheat oven to 350°F.2 Cover bulgur with 2 cups boiling water, set aside for 30 minutes.3 In a 1-quart saucepan, simmer lentils in 2 cups water for 20 minutes. Drain.4 Heat oil in a large skillet over medium heat and sauté onion and pepper squares 5 minutes. Thoroughly drain bulgur; mix with lentils and add to skillet.5 Stir well and cook 5 minutes. Add spinach and cook 3 minutes. Stir in yogurt and heat thoroughly. Salt and pepper to taste and sprinkle with almonds. Serve immediately.6 ** To toast almonds, spread in a single layer on an un-greased baking pan. Bake 5 to 10 minutes in oven until almonds are slightly browned. Stir occasionally.
• Source: Wheat Foods Council