 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1/2 cup dried lentils |
2 cups water |
1 cup bulgur, uncooked |
2 cups boiling water |
1/2 cup lemon juice |
1 cup coarsely chopped fresh parsley |
1 cup coarsely chopped fresh mint |
1 cup cherry tomato halves |
1 cup sliced canned artichoke hearts, drained |
1 cup peeled, seeded, and diced cucumber |
1/2 cup minced purple onion |
1/2 teaspoon pepper |
1 1/2 tablespoons olive oil |
2 cloves garlic, minced |
fresh mint leaves (optional) |
pita wedges (optional) |
Directions:
1. Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes. If desired, garnish with mint leaves, and serve with pita wedges.
|
|