2) While lentils are cooking, place bulgur and remaining 500ml chicken stock in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is absorbed and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
3) Heat 2 tsps of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes.
4) Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tbsp olive oil, salt and pepper and toss to incorporate.
Calories 300; Total Fat 8 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 1.5 g) ; Protein 15 g; Carb 47 g; Fiber 11 g; Cholesterol 0 mg; Sodium 370 mg
Excellent source of: Protein, Fiber, Niacin, Vitamin C, Vitamin K, Manganese
Good source of: Vitamin B6, Copper, Iron, Magnesium, Phosphorus, Potassium