Tuesday, January 13, 2004

Lentil-Bulgur Salad (super protein tabouli)

(Originally posted on Tuesday, January 13, 2004 by Cathy)

We like to take this great tabouli knock-off to potlucks. People have looked at it a little strangely, but only until they've tasted it.


1 cup dry lentils, cooked until just tender (about 20 mins in 2-3 cups of water)
1 cup dry bulgur, cooked according to package directions
1/4 cup olive oil
1/4 cup lemon juice (or more to taste)
2 cloves of garlic, crushed
1/2-1 tsp salt, to taste
1/2 tsp oregano
2 Tbsp fresh mint (which I haven't gotten Tim to grow - yet!)
3 Tbsp fresh dill
black pepper
1/4 c fresh parsley, minced
1/3 cup red onion, chopped

Some or all of the following (chopped):
1 bell pepper
1 stalk celery
1 cucumber
1/2 c feta cheese
1/2 c black olives (or Kalamata olives, if you're feeling spendy)
big handful of cherry tomatoes, sliced in half
1/2 c chopped walnuts
A bit of red wine vinegar or basalmic vinegar, to bring up the flavor, if needed.

(Source: Moosewood Cookbook, Mollie Katzen)

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