Lentil-Bulghur Salad

Name: Lentil-Bulghur Salad
Prep time: 50 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 cup French lentils; 3 1/2 cups water; 1 cup Bulgar wheat, finely cracked variety; 3/4 cup walnut pieces, toasted; 1/3 cup extra virgin olive oil; 2 tablespoons lemon juice, freshly-squeezed; 2 tablespoons garlic-flavored red wine vinegar; 1 garlic clove, crushed; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 small red bell pepper, seeded and finely chopped; 1 small green bell pepper, seeded and finely chopped; 1 small red onion, finely chopped; 2 stalks celery, finely chopped; 10 radishes, finely chopped; 1/2 cucumber, seeded and finely chopped; 10 sprigs parsley, stems removed, finely chopped

Submitted by Cyclopz

"Side dish or main dish salad"

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Ready In:: 50mins
Ingredients:: 17
Serves:: 6

ingredients

1 cup French lentils
3 ¹⁄₂ cups water
1 cup Bulgar wheat, finely cracked variety
³⁄₄ cup walnut pieces, toasted
¹⁄₃ cup extra virgin olive oil
2 tablespoons lemon juice, freshly-squeezed
2 tablespoons garlic-flavored red wine vinegar
1 garlic clove, crushed
1 teaspoon salt
¹⁄₄ teaspoon black pepper
1 small red bell pepper, seeded and finely chopped
1 small green bell pepper, seeded and finely chopped
1 small red onion, finely chopped
2 stalks celery, finely chopped
10 radishes, finely chopped
¹⁄₂ cucumber, seeded and finely chopped
10 sprigs parsley, stems removed, finely chopped

directions

Place lentils in a sieve, and rinse thoroughly.
Transfer lentils to sauce pan with 2 1/2 cups water and bring to a boil.
Reduce heat to low and simmer for 30-45 minutes, until lentils are tender but not mushy.
Lentils should hold their shape. While lentils are simmering, place the bulghur wheat in a bowl.
Boil the remaining cup of water and pour over the bulghur wheat. Cover and let stand until all water has been absorbed, about 15 minutes.
Fluff bulghur wheat with a fork.
When the lentils are done, pour off any remaining liquid and let the lentils cool.
Heat an iron-cast skillet over high heat. Add walnut pieces and stir them constantly with a wooden spoon until they begin to brown.
Turn off the heat and set aside. In a small bowl, mix olive oil, lemon juice, vinegar, garlic, and salt and pepper with a fork to make a dressing.
Place lentils in a large bowl, preferably glass.
With a wooden spoon, carefully mix in the bulghur wheat, followed by the chopped vegetables and the toasted walnuts.
Pour dressing evenly over the salad, and mix in with a fork.
Refrigerate salad at least one hour to allow the flavors to blend.
Suggestions French lentils are small, dark-green lentils that can be found in most health food stores.
If they are unavailable, substitute brown lentils.
Bulghur wheat can also be found in health food stores and ethnic groceries.
It comes in several different degrees of coarseness.
For this recipe, the finely cracked variety is preferred.

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Reviews

This is Delicious!!!!The walnuts really made this salad. Thanks for posting this great,healthy recipe.I am looking forward to making it again!!!

Theresa P
This is a very nice salad. The mix of veggies was unusual and tasty, and I liked the addition of walnuts. I did add quite a bit of extra lemon juice to the salad (at least a whole lemon) to give it some extra flavor. Another note: I find that this makes a HUGE amount of salad; probably more than 6 servings. Thanks for sharing!

Aunt Cookie