Lentils and Bulgur Pilaf

  1/2 lb Lentils; washed and picked over
5 1/2 c  Water
    2 cl Garlic; minced
    1    Bay leaf
    1 ts Ground cumin
    1 pn Cayenne pepper
         Salt
         Pepper; freshly ground
    1 c  Bulgur
    2 lg Onions; thinly sliced
    1 tb Olive oil
    2 tb Fresh parsley or cilantro; chopped
  1/2 c  Plain low-fat yogurt; for topping

Soak the lentils in the water in a large casserole for 1 hour. Add
the garlic, bay leaf, and cumin, and bring to a boil. Reduce the heat
and simmer 20 to 30 minutes, until tender. Toward the end of cooking,
add the cayenne, salt, and pepper to taste.

Stir the bulgur into the lentils (there should be plenty of liquid
left), cover and turn off the heat. Let sit for 20 to 30 minutes,
until the bulgur has absorbed the liquid from the lentils and become
tender.

Meanwhile, saute the onions in the olive oil over low heat in a
nonstick skillet until almost caramelized.

Taste the bulgur and lentils and adjust seasonings. Transfer to a
serving platter and sprinkle on the onions and parsley or cilantro.
Serve topped with plain low-fat yogurt, with a crisp green salad on
the side.

Yield: 8 Servings