• ¾ cup Bulgur Wheat
• 1 cup Lentils, rinsed and drained
• 2 tablespoons olive oil
• 1½ cups sliced onions
• 1 small red bell pepper, seeded and cut into ½" squares
• 2 large cloves garlic, minced
• 3 cups lightly packed spinach leaves, cut into thin strips
• 2 teaspoons dried dill weed
• 8 ounces plain yogurt
• Salt and pepper to taste
• 1/3 cup sliced almonds, toasted*

In a small bowl, cover bulgur with boiling water; set aside for 30 minutes. Meanwhile, in 1-quart saucepan, combine lentils and 2 cups water. Bring to a boil, cover, reduce heat and simmer about 20 minutes until lentils are tender; drain. Heat oil in large skillet over medium heat. Add onions; sauté 5 minutes. Mix in bell pepper and garlic; sauté 5 minutes. Mix in bell pepper and garlic; sauté 5 minutes. Thoroughly drain bulgur; mix into skillet with lentils. Cook 5 minutes, tossing occasionally. Mix in spinach and dill. Cook 3 minutes, tossing occasionally. Mix in yogurt; heat through. Season with salt and pepper. Sprinkle with almonds. Serve with additional yogurt. Makes 4 servings.

*To toast almonds, spread in an ungreased baking pan. Place in 350° oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.