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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad is sort of a tabouleh with lentils, adding extra elements of nutrition, texture and taste. Ingredients:
3/4 cup lentils, rinsed |
3/4 cup fine grain bulgar wheat |
sea salt |
fresh pepper |
1 pinch cayenne pepper |
2 cups cherry tomatoes, halved |
4 -6 scallions, thinly sliced |
1 cup fresh parsley, chopped |
1/4 cup fresh lemon juice |
3 tablespoons olive oil |
1/3 cup crumbled feta cheese |
Directions:
1. Cover lentils with water by 1 inch in a medium pan.
2. Bring to a boil; reduce to a simmer.
3. Cover and cook until lentils are tender but still holding their shape, 15-20 minutes.
4. Drain the lentils.
5. Bring 1 cup of water to a boil in a small saucepan.
6. Stir in the bulgur, 1/2 teaspoon salt, and pepper to taste.
7. Cover, remove from heat and let sit until bulgur has absorbed liquid, about 30 minutes.
8. Transfer bulgur to a large bowl.
9. Gently stir in the lentils and all remaining ingredients.
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