bulgur and lentil salad

I’ve been meaning to make this bulgur and lentil salad for almost a month and finally got around to it a few days ago. If you’re unfamiliar with bulgur, it’s a whole wheat grain (usually durum) that has been steamed, dried, and cracked. It’s slightly nutty and chewy and can easily be found at health food stores and Middle Eastern groceries. Substitute bulgur with couscous, a tiny pasta made from coarsely ground semolina, if you can’t find bulgur in your area. Couscous is less nutritious than bulgur, though.

The original recipe called for green or black lentils, since brown lentils are less likely to stay intact when cooking. I used brown lentils because that’s all I had on hand. The key is to cook them very gently. Lentils are your delicious friend, don’t abuse them!

lentil bulgur salad

Bulgur and Lentil Salad
(adapted from Recipes for Health – Bulgur and Lentil Salad)
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1 c lentils
1 small red onion, cut in half
2 cloves garlic, slightly crushed
1 c fine or medium bulgur
1 small cucumber, chopped into small pieces
1 c parsley, chopped
2 to 4 T mint, chopped
1/3 c lemon juice
1/3 c extra virgin olive oil
1/2 t ground cumin
4 to 6 radishes, sliced thinly
salt & pepper, to taste

- In a medium sized sauce pan over medium heat, add 2-3 cups of water, lentils, onion, and garlic. Bring the water to a gentle boil, reduce heat and cover simmer for 25 to 30 minutes, or until lentils have puffed up and become tender. Drain in a colander and discard the garlic and onion.

- In the meantime, place bulgur in a bowl with two cups of boiling water. Let it sit for 20 to 25 minutes, or until most of the water absorbs. Drain and strain out as much water possible.

- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and cumin.

- In a large bowl, combine the lentils, bulgur, radishes, cucumber, parsley, and mint in a large bowl. Drizzle the dressing in the large bowl and toss until thoroughly coated. Add more salt and pepper to taste.

Serves 4 to 6

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Related posts:

1. lentil salad with feta and sun-dried tomatoes
2. bulgur and chickpea pilaf
3. white bean salad with parsley and lemon juice
4. red lentil and sweet potato soup
5. carrot salad

Tags: middle eastern, salad, side dish, vegan, vegetarian