• 1 tbsp minced onion (Richard’s Bulk Seasoning)
  • 1/4 teaspoon Himalayan Sea Salt, plus more for seasoning (Richard’s Bulk Seasoning)
  • Freshly ground black pepper (Richard’s Bulk Seasoning)
  • 1 cup dried organic lentils (Richard’s Bulk Aisle)
  • 1 cup Jarrow Chicken Bone Broth- regular or curry (see Richard’s October Sale)
  • 1 cup water
  • 1/2 cup Sundried Tomatoes (Richard’s pre-packed brand)
  • 1/2 cup bulgur (Richard’s Bulk Aisle)
  • 1 tablespoon Red Wine vinegar, plus more as needed
  • 1/4 cup parsley flakes (Richard’s Bulk Seasoning)
  • 3 tbsps. La Tourangelle Grapeseed Oil


  1. Arrange a rack in the middle of the oven and heat it to 400°F.
  2. Meanwhile, heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and 1/4 teaspoon salt, season with pepper, and cook, stirring occasionally, about 2 minutes.
  3. Add the lentils and stir to coat in the onion flakes and oil. Add the broth and water and bring to a boil, and then reduce the heat to low and simmer uncovered until the lentils are just tender, 20 to 30 minutes.
  4. When the lentils are ready, remove from the heat and stir in the peppers and bulgur. Add tomatoes, cover and set aside until the bulgur is tender, about 10 minutes.
  5. Drain off any excess liquid from the bulgur and lentils. Stir in the sherry vinegar and parsley; taste; and season with salt, pepper, and more vinegar as needed. Transfer to serving bowls and top with shrimp, chicken or tofu.

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