Wednesday, August 24, 2005

Lentil-Bulgur Salad

for 6

1 cup dry lentils
2 cups water

1 cup dry bulgur wheat
1 cup boiling water
½ tsp dried oregano

¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, crushed
1 tsp salt
2 tbsp fresh finely-chopped mint
4 tbsp (¼ cup) finely-chopped parsley
½ cup finely-chopped red onion
1 red bell pepper, finely chopped
1 stick celery, finely chopped
½ cup olives, stoned and chopped
1 tomato, finely diced
½ cup chopped toasted walnuts
½ cup crumbled feta cheese

Mix bulgur wheat with hot boiling water in a bowl, cover, and let stand.
Simmer lentils 25 minutes, or until tender but not mushy. Drain and add to bulgur.
Mix all ingredients and refrigerate.

A good mixture, and the lentils really work well with the bulgur and herbs, but we thought it needed more lemon juice—or maybe the zest of the lemon?—and more salt. I’ll tweak appropriately next time I make it.

(From Mollie Katzen’s revised edition of the Moosewood Cookbook.)

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