Lentil and Bulgur Salad
1 cup lentils, picked over and rinsed
1 cup bulgur
Salt and pepper
2 cups cherry or grape tomatoes, halved
4 – 6 scallions, thinly sliced
¼ cup lemon juice
2 tbsp extra virgin olive oil
½ cup crumbled feta cheese or to taste
- In a medium saucepan, cover the lentils with plenty of water and bring to a boil. Cover and cook until lentils are tender, but hold their shape, 15 to 20 minutes. Drain well.
- Meanwhile, bring 1 cup of water to a boil in a small saucepan. Stir in bulgur, ½ tsp salt and ¼ tsp pepper. Cover, reduce heat and let cook until bulgur has absorbed the water, about 15 minutes.
- Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil.
- Sprinkle with crumbled feta cheese and serve.
Source: "Everyday Food", March 2005
Copyright © 2001-2012 by The Still Waters Group
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