Ingredients: |
Ingredients: 1 cup dry lentils with 2 cups boiling water
1 cup dry bulgur wheat with 1 cup boiling water
1/4 cup olive oil
1/4 cup lemon juice
2 medium cloves garlic, crushed
1 tsp. salt
1/2 tsp. oregano
2 tbsp. freshly minced mint (or 2 tsp. dried mint)
2 tbsp. freshly minced dill (or 2 tsp. dried dill)
fresh black pepper to taste
1/4 cup (packed) freshly minced parsley
1/3 cup finely minced red onion
1 small bell pepper any color. diced
1/2 stalk celery, finely minced
1/2 cup crumbled feta cheese
1/2 cup Niciose olives
1 medium tomato, diced
1/2 cup toasted walnuts
Squeezable wedges of lemon for garnish
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Directions: |
Directions:Place the lentils in a medium-sized saucepan, cover with water and bring to a boil. Turn the heat way down, partially cover and allow to simmer with out agitation for 20 to 25 minutes or until tender but not mushy. Drain well, then transfer to large bowl. While the lentils are cooking place the bulgur in a small bowl. Add boiling water, cover with a plate and let stand for 10 to 15 minutes while getting other ingredients ready. Add everything to the lentils, except the tomato chunks, walnuts, and lemon wedges. Mix gently but thoroughly. Cover tightly and refrigerate. Just before serving toss with tomatoes and walnuts. Garnish with lemon wedges. |
Personal
Notes: |
Personal
Notes: Similar to Tabouli, but more complex (although no more difficult to prepare), this salad is a perfectly balanced protein dish that can be served as a main course - especially for lunch on a hot summer day. All you need to complete the meal is toasted pita bread and some ripe fresh fruit for dessert. This is also a good dish for potluck parties. You can easily double the amount.
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This recipe for Lentil- Bulgur Salad is from