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Herbed Lentil And Bulghur Salad

It's like a tabbouli salad but with more fresh herbs, and the addition of brown lentils, a little more veggies, and some walnuts.

Prep
Cook
Serves 6people
Ingredients
1
cup of brown lentils
2
cup of water (for cooking the lentils)
1
cup of bulghur
2
cup of boiling water (for soaking the bulghur)
1/4
cup lemon juice
1/4
cup olive oil
2
clove of garlic, finely minced
3
tbs of fresh mint, chopped
3
tbs of fresh dill, chopped
3
-4 green onions, chopped
1
small red bell pepper, chopped
1
small green bell pepper, chopped
1
stalk of celery, chopped
1/4
cup roasted walnuts, roughly chopped (or if you prefer roasted pine nuts or roasted slivers of almonds)
1/4
cup sliced kalamata olives or sliced pimento olives
1/4
cup of lite feta cheese , used to top the salad with
chopped tomatoes for topping
salt and pepper to taste
Directions
1.
Wash and rinse the brown lentils.  Add to a pot  with the 2 cups of water.  Partially cover and cook for 20 minutes.  Drain and place into a large bowl.
2.
While the lentils are cooking, soak the bulghur wheat in a bowl with the 2 cups of boiling water.  When the lentils are done cooking drain and remove as much of the water from the bulghur and then add to the lentils.
3.
In a small frying pan, heat the olive oil and add the minced garlic.  Cook for just a couple of seconds and then add to the lentils and bulghur.
4.
Add the remaining ingredients, except for the feta cheese and tomato, and then add salt and pepper to taste.  I really don’t think it needs additional salt because of the olives.  The tomatoes and feta will be used to top the salad when you serve it.  Just put about a tablespoon of the feta cheese on top of the salad and as much as the chopped tomatoes as you want.
5.
Yummm, this is just soooo good!  I am going to make some more for lunch today!  Oh, and I want to add that this would go really well with some grilled chicken breast.
6.
Enjoy!

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