There wasn't enough liquid to cook the lentils and wheat--after half an hour of simmering, as stated, the bottom was burnt. I transferred to another pot and added 2 more cups of broth (beef, because I was out of chicken). And then I still ended up with a thick chili. So the amount of liquid is a major flaw in the recipe.
The concept is delicious, though. A good base. I used a can of diced tomatoes, with the liquid, in addition to the extra broth added later. I also substituted coconut oil for vegetable and added a bit of nutmeg and coriander, and a generous sprinkle of cilantro, for a bit more complexity. I think the beef broth was a good idea, too--the bulgar wheat has a similar texture to ground beef, and beef broth gives it the flavor as well.
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Dec. 29, 2014