Greek-Style Lentil Salad

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Greek-Style Lentil Salad

Source: Jackie B.

 

1 1/2 cups water

3/4 cup bulgur1/4 tsp. salt

3/4 cup dry lentils2 cups water

1 medium tomato, cut into thin wedges1/4 cup chopped red or white onion

1- 2 1/4 ounce can slice olives, drained1 small cucumber, quartered lengthwise and slicedGreek-Style Vinaigrette

1/2 cup crumbled tofu, extra firm

In a medium saucepan bring 11/2 cups water to a boil; remove from heat. Stir in bulgur and salt. Cover; let stand for 30 minutes. Drain thoroughly, pressing bulgur to remove excess water. Meanwhile, rinse lentils. In another medium saucepan combine 2 cups water and the lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or till tender; Rinse with cold water; drain again. In a large mixing bowl combine cooked bulgur, cooked lentils, tomato, cucumber, onion, and olives. Toss mixture with Greek-Style Vinaigrette. Cover and chill at least 4 hours or over night. Before serving, stir in extra firm tofu, crumbled. Makes 4 servings.