Lentil & Bulgur Salad

This recipe is from the Moosewood Cookbook...one of my most beloved cookbooks. Years ago, when I first made it, I made it lots. I haven't had it in ages & decided it was time. This salad is packed with protein & loads of other good for you stuff. It's very similar to Tabbouleh, but with lentils mixed in. It's more of a summer time dish, but with spring in the air, I am so ready to start cooking some summer time food.

Begin by placing a 1/2 cup of dried French lentils in a saucepan & cover them with water. Bring just to a boil, reduce the heat to low & simmer, partially covered until the lentils are tender, but not mushy {about 25 minutes}.

While the lentils are cooking, place a 1/2 cup of bulgur wheat in a small bowl. Add a 1/2 cup of boiling water, stir & cover the bowl with plastic wrap. Let stand for 10-15 minutes, while you get the other ingredients ready.
In a mixing bowl, whisk up 2 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 clove of minced garlic, 1/2 teaspoon kosher salt & 1/4 teaspoon dried oregano.

To the mixture, add 2 tablespoons of chopped fresh parsley,

1 tablespoon of chopped fresh mint and 1 1/2 tablespoons of chopped fresh dill.

Give it a stir & add in some veggies & cheese. You'll need a 1/4 cup finely chopped red onion, a 1/4 cup finely chopped celery & a 1/2 cup crumbled feta cheese.

When the lentils are cooked, drain & add them to the mixing bowl. Along with the cooked bulgur wheat.

Stir to combine & transfer to a serving bowl.
This salad can be served right away, warm, or chilled & served cold. Before serving, garnish with some chopped walnuts.

Lentil & Bulgur Salad

Adapted from The Moosewood Cookbook, by Mollie Katzen
Serves 4, as a side dish

1/2 cup dry french lentils
1/2 cup bulgur wheat
1/2 cup boiling water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1 tablespoon chopped fresh mint
1 1/2 tablespoons chopped fresh dill
freshly ground pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup minced red onion
1/4 cup finely chopped celery
1/2 cup crumbled feta cheese
toasted walnuts, as garnish

Place the lentils in a small saucepan & cover with water. Bring just to a boil, reduce the heat to low & simmer, partially covered until the lentils are tender, but not mushy {about 25 minutes}.
While the lentils are cooking, place the bulgur wheat in a small bowl. Add the boiling water, stir & cover the bowl with plastic wrap. Let stand for 10-15 minutes, while you get the other ingredients ready.
Combine all the remaining ingredients in a mixing bowl. Drain the lentils & add them, along with the bulgur wheat & stir to combine. This salad can be served right away, or chilled & served cold. Before serving, garnish with some chopped walnuts.
Click here for the printable recipe.