Prep 20 mins
Cook 30 mins
This salad is sort of a tabouleh with lentils, adding extra elements of nutrition, texture and taste.
- 3⁄4 cup lentils, rinsed
- 3⁄4 cup fine grain Bulgar wheat
- sea salt
- fresh pepper
- 1 pinch cayenne pepper
- 2 cups cherry tomatoes, halved
- 4 -6 scallions, thinly sliced
- 1 cup fresh parsley, chopped
- 1⁄4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1⁄3 cup crumbled feta cheese
- Cover lentils with water by 1 inch in a medium pan.
- Bring to a boil; reduce to a simmer.
- Cover and cook until lentils are tender but still holding their shape, 15-20 minutes.
- Drain the lentils.
- Bring 1 cup of water to a boil in a small saucepan.
- Stir in the bulgur, 1/2 teaspoon salt, and pepper to taste.
- Cover, remove from heat and let sit until bulgur has absorbed liquid, about 30 minutes.
- Transfer bulgur to a large bowl.
- Gently stir in the lentils and all remaining ingredients.
I'm not sure what happened here as I love lentils and bulgar and thought this would be an instant hit for me. There are many schools of thought as too how much parsley to add to tabbouleh and I now think I fall into the less parley/more grain camp. That said the seasons in the dressing were light and fresh and really complemented the salad, as did the feta. The servings were quite large, entree sized so even though I made a half recipe it was still was enough for 4 sides. Made a very attractive compainion to a simple roast chicken and green beans. Still feel there is very strong potential and you're onto something wonderful here. Planning to try this again with less parsley. Thanks Geema!!