Toasted Pine Nut & Vegetable Bulgur

1/2 cup dried green lentils
1/2 cup pine nuts
1 Tbs olive oil
2 Tbs dried minced onion
2 garlic cloves, minced
2 zucchini, sliced
15oz can diced tomatoes
14oz can artichoke hearts, drained and quartered
1 cup bulgur
1 cup vegetable stock
1/2 cup water
3 Tbs chopped fresh basil
pepper

1) Put the lentils into a pan with plenty of cold water, bring to a boil, and boil rapidly for 10 minutes. Reduce the heat, cover, and let simmer for 15 minutes, or until tender.
2) Meanwhile, toss pine nuts into a small skillet over medium heat. Turn frequently, and watch constantly as they brown quickly. Tip the pine nuts into a small dish once they're evenly browned.
3) Heat the oil in a skillet over medium heat, add the onion, garlic, and zucchini and cook, stirring frequently, for 8-10 minutes, or until tender and the zucchini have browned slightly. Add the tomatoes and artichoke, and heat through thoroughly for 5 minutes.
4) Meanwhile, in a stockpot, add the bulgur, stock and water. Bring to a boil and then reduce heat, cover and simmer for 10 minutes, or until fully cooked.
5) Drain the lentils and stir into the bulgur. Stir in the basil and season well with pepper. Mix in the vegetables and pine nuts. Serve at once.

Review: We doubled the lentils, because we really like lentils. We also let them soak for 24 hours, because we have a history of lentils taking over an hour to cook. This recipe made at least 4 servings (we eat big bowls) and we were amazed by how much food we had! This was hearty, but had a fancy taste to it. Plus, with so many dirty dishes, I felt like I made something extravagant.