Warm Lentil and Bulgar Wheat Quorn Salad

Can be made without the feta or quorn for a less filling side dish

1. 1

   1. Put lentils, tomato puree and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 25 minutes
   
   2. Add the bulgar wheat, juice of one lemon ans season with salt and pepper and cook for a further 10-15 minutes until all the stock has been absorbed and the lentils are tender
   
   3. Meanwhile heat a table spoon of the oil in a frying pan, add the onion slices and sugar and fry over a low-medium heat until the onions are deep brown coloured, a bit crispy and caramelised
   
   4.In a seperate frying pan, heat the rest of the oil and add the quorn pieces, fry for about five minutes or longer if frozen until they are starting to brown - add the chopped tomoatos and cook for another ten minutes or until the lentil mixture and the onions are ready
   
   5. Stir the lentil and bulgar wheat mixture into the quorn and tomatos.
   
   6. Serve in bowls, topped with mint leaves, the feta cheese and the caramelised onions