Heat the oil in a large saucepan and sauté the onions over low heat until they are golden--about 15 minutes. Stir in the paprika, then the lentils and bulgur to coat them in the oil. Add the stock and cayenne, bring to a boil, reduce to simmer and cook until soft and creamy--about an hour.
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 31 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 772.4mg||27 %|
|Potassium 1039.3mg||27 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 24.8g|
|Protein 15.6g||22 %|
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Calories per serving: 204
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