1 cup red lentils
1/4 cup coarse milled bulghour
4 cans of Swanson'sฎ beef broth or 2 quarts of lamb broth if available or desired.
1/2 cup chopped Armenian or Italian parsley
1 teaspoon fresh mint leaves [chopped]
Dash of sweet basil
Wash the lentils and then add the lentils and bulghour to boiling broth with the rest of the above ingredients. Simmer for about 20 to 30 minutes.
1 tablespoon butter or margarine
1 medium yellow onion [chopped]
Saute the onions in the butter until the onions are slightly golden. Add to the vosp 5-10 minutes before serving.