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lentil and bulgar salad

this salad is a perfectly balanced protein dish. All you need to complete the meal is toasted pita bread and some fresh fruit for pudding.

1 cup dry lentils
1 cup dry bulgar wheat
1/4 cup olive oil
1/4 cup lemon juice
2 medium cloves garlic, crushed
1 tsp salt
1/2 tsp oregano
2 tbsps freshly chopped mint
2-3 tbsps freshly chopped dill
black pepper
1/4 cup freshly chopped parsley
1/3 cup finely chopped red onion
1 small pepper, diced
1/2 stalk celery, finely chopped
1/2 cup crumbled feta cheese
1/2 cup olives
1 medium sized tomato, diced
1/2 cup chopped toasted walnuts
lemon wedges (for garnish)

place lentils in a medium pan, cover with 1 cup of water. Partially cover, and simmer for 20-25 minutes, until tender but not mushy.  Drain well, and transfer to a large bowl.

while the lentils are cooking, place bulgar wheat in a small bowl.  Add 1 cup of boiling water, cover, and let it stand for 10-15 minutes.

add everything to the lentils, except tomato, walnuts and lemon wedges.  Mix gently but thoroughly, and refrigerate.  Top with tomatoes and walnuts and lemon wedges just before serving.

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posted by ramtops on 15 Mar 06 - 6687 views

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Moosewood Cookbook Classics