Lentil and Bulgur Salad
Serves 4
Before you start let me
mention that I substitute couscous for the bulgur. I keep couscous on hand more
than bulgur. Also keep in mind that you can add or delete things you like or
dislike. I am always changes ingredients around so my recipes are not always
the same. Most of the time, if you like a particular spice or flavor or
ingredient you can’t go wrong adding more of it.
1 cup lentils (I like the
French ones but any will do fine)
1 cup couscous or wheat
bulgur
Course salt and ground pepper
(regular salt will do too)
2 cups of cherry or small
tomatoes halved (when they are not in season I just buy regular tomatoes and
cut them into small pieces)
6 green spring onions thinly
sliced
¼ cup fresh lemon juice (add
more to taste if wished)
2 Tablespoons Olive Oil (the
good kind)
½ + cup Feta Cheese (we
like Feta so we add a little more)
1. Cover lentil with water by 1 inch in a saucepan. Bring to
boil. Reduce to simmer. Cover and cook for 15-20 minutes or until tender but not
gooshee. Drain well.
2. In the meantime put the 1 cup of couscous in 2 cups of water. Stir in ½
teaspoon of salt and ¼ teaspoon of pepper. Cover. Bring to a boil. Turn heat off
and let it stand until water is absorbed. 15 or so minutes.
If you are using bulgur only use 1 ½ cups of water and let it stand for 30 or so
minutes until the water is absorbed.
3. After all is cooled, transfer the bulgur to a bowl, add lentils gently, then
add the
other ingredients. Sprinkle some additional feta on the top.
4. I added some broccoli. You could also add chicken or shrimp.
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