And another warning: you're going to agree with them.
So okay: this recipe doesn't win any awards for presentation. It looks like hurl. I can give no stronger recommendation for this dish, though, than the fact that Jamie--Jamie, by far my fussiest eater these days--took seconds of this dish on his own accord. And then took thirds.
I'm not sure what makes it work. Obviously, dried apricots are awesome. And the bulgar wheat gives a nice texture to the dish. I've never been a friend of lentils--they taste like dirt, if you ask me--but I like them in this dish. This recipe is actually Ellen's discovery, coming from Michele Urvater's Monday to Friday Cookbook. This is generally a great book, though a lot of the recipes require a pressure cooker.
Be sure to serve with low-fat yogurt or sour cream.
Lentil Apricot Casserole1 tablespoon olive oil
1.5 teaspoons curry powder
1 cup bulgar wheat (also known as millet)
1 cup dried lentils
4 cups chicken broth (water will work if you're a vegetarian)
Salt and freshly ground black pepper
1 cup dried apricots, cut in half
Plain low-fat yogurt or sour cream
- Preheat the oven to 375 degrees.
- Heat the oil in a 4-quart ovenproof pan over medium heat.
- Add the curry powder and the bulgar wheat/millet. Saute about 1 minute.
- Add the lentils and the broth. Bring to a low boil and season to taste with salt and pepper.
- Cover and bake until the grain and lentils are tender, about 25 minutes.
- Remove from oven (dur!), stir in the apricots, add a 1/2 cup more broth if the dish is starting to seem dry.
- Re-cover and bake for 10 more minutes.
- Adjust seasoning and serve with yogurt/sour cream.
Will, who's kind of proud of no longer being the fussiest eater in the family: 9.5
Lucy, who would probably eat this even if it included dirt instead of lentils: 10
Jamie, who's kind of proud of now being the fussiest eater in the family: 10
Ellen, who's been trying to get us to eat less meat for year: 10
Paul, who can actually tolerate the lentils when they're with dried fruit: 9