Bulgur and Lentil Pilaf

• 5 1/4 cups water
• 3/4 cup red lentils
• 2 Turkish bay leaves
• 2 1/4 cups medium bulgur (cracked wheat)
• 1 1/4 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 3/4 cup slivered almonds, toasted

Bring the first 3 ingredients to a boil in a large saucepan over medium-high heat. Partially cover the pan, reduce the heat to low, and simmer until the lentils are almost tender, about 15 minutes. Mix in the bulgur, salt, and spices. Cover; simmer until the water is absorbed, about 10 minutes longer. Season with pepper. Discard the bay leaves. Serve topped with the almonds.

• Yields: 8 servings
• Preparation Time: 30 minutes