Ingredients
| 1/2 cup | (125 ml) | dried lentils, sorted and rinsed |
| 1/4 cup | (60 ml) | uncooked bulgar |
| 1/4 cup | (60 ml) | uncooked quiona |
| 1 tbsp | (15 ml) | canola oil |
| 1 cup | (250 ml) | diced onion |
| 1 cup | (250 ml) | diced green and red bell pepper |
| 4 oz | (115 g) | sliced mushrooms |
| 1/4 cup | (60 ml) | sliced almonds or pecans, toasted |
| 1/4 cup | (60 ml) | chopped Italian parsley or mint |
| 1 tbsp | (15 ml) | canola oil |
| 3 oz | (85 g) | reduced fat Feta cheese |
Directions
- In a large saucepan, bring the water and lentils to a boil over high heat. Reduce the heat to medium-low, cover and cook for 15 minutes.
- Stir in bulgur and quinoa. Cover and cook for 10 minutes, or until the lentils are just tender. Drain in a fine mesh sieve.
- Meanwhile, heat 1 tbsp of the canola oil in a large skillet over medium high heat. Cook the onions and peppers 4 minutes until the edges begin to brown. Add the mushrooms and cook for 5 minutes or until their edges begin to brown, stirring occasionally.
- Remove from heat, gently stir in the lentil mixture, almonds, parsley, salt and the second 1 tbsp (15 ml) of canola oil.
- Sprinkle with feta cheese and stir until just combined.