Lentil-Bulgar Salad from the Moosewood.
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.
1 cup dry lentils and 2 cups water
1 cup dry bulgur wheat and 1 cup boiling water (I often use Quinoa instead of bulgar wheat!!)
¼ cup olive oil
¼ cup lemon juice
2 med. Garlic cloves, crushed
1 tsp. salt
½ tsp. oregano
2 Tblsp. Freshly minced mint (or 2 tsp. dried)
2 to 3 Tbsp. freshly minced dill (or 2 to 3 tsp. dried)
Fresh black pepper, to taste
¼ cup, packed, freshly minced parsley
1/3 cup finely minced red onion
1 small bell pepper, any size, diced
½ stalk celery, finely minced (I use more of this)
½ cup crumbled feta cheese
½ Nicoise olives
1 med. Sized tomato, diced
½ cup chopped toasted walnuts
Squeezable wedges of lemon for garnish
1. Place lentils in a medium sized saucepan, cover with the water and bring just to a boil. Turn heat way down, partially cover and allow to simmer without agitation for 20 to 25 minutes or until tender but not mushy. Drain well, then transfer to large bowl.
2. While lentils are cooking, place the bulgar in a small bowl. Add boiling water, cover with a plate, and let it stand 10 to 15 minutes while getting the other ingredients ready.
3. Add everything to lentils, except tomato chunks, walnuts and lemon wedges. Mix gently but thoroughly. Cover tightly and refrigerate.
4. Just before serving, top with tomatoes and walnuts and garnish with lemon wedges.
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