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LOCATION: Recipes >> Vegetarian >> Lentil-Bulghur Salad

Print this Recipe    Lentil-Bulghur Salad

1 cup French lentils
3 1/2 cups water
1 cup bulghur wheat, finely cracked variety
3/4 cup walnut pieces, toasted
1/3 cup extra-virgin olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons garlic-flavored red wine vinegar
1 large clove garlic, 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

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.


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