Bulgur and Lentils

Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.

Stir in lentils, bulgur, and the remaining 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes. Stir in 2 tablespoons mint. Serve with the remaining mint, yogurt, and lemon.

Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 1/2 fat Carbohydrate Servings: 2 Nutrition Bonus: Folate (41% daily value), Vitamin C (23% dv), Iron (22% dv), Magnesium (20% dv), Potassium (17% dv).