Need Potluck recipe - Lentil-Bulgur Salad

[Guest guest]

Try this - it is really good and sooo easy. Not Vegan though, so if you are

it could be a problem. I don't know what you would use in place of the feta

cheese.

 

Lee-Gwen

 

Lentil-Bulgur Salad

 

From the Moosewood Cookbook 15th birthday edition.

Similar to Tabouli, but more complex (although no more difficult to

prepare), this salad is a perfectly balanced protein dish that can be served

as a main course - especially for lunch on a hot summer day. All you need to

complete the meal is toasted pita bread and some ripe fresh fruit for

dessert. This is also a good dish to bring to pot luck parties. You can

easily double the amounts.

 

1 cup dry brown (or green) lentils

2 cups water

 

Place the lentils in a medium-sized saucepan, cover with water, and bring

just to the boiling point. Turn the heat way down, partially cover and allow

to simmer without agitation for 20 to 25 minutes - or until tender but not

mushy. Drain well, then transfer to a large bowl.

 

1 cup dry bulgur wheat

1 cup boiling water

 

While the lentils are cooking, place the bulgur in a small bowl. Add boiling

water, cover with a plate, and let stand 10 - 15 minutes while getting the

other ingredients ready.

 

1/4 cup olive oil

1/4 cup lemon juice

2 medium cloves garlic, crushed

1 tsp salt

1/2 tsp dry oregano

2 tbs freshly minced mint (or 2 tsp dried mint)

2 to 3 tb freshly minced dill (or 2 to 3 tsp dried dill)

fresh black pepper, to taste

1/4 cup (packed) freshly minced parsley

1/3 cup finely minced red onion [or spring onion, which I prefer]

1 small bell pepper (any colour [i prefer red]), diced

1/2 stalk celery, finely minced

1/2 cup crumbled feta cheese

1/2 cup Nicoise [or other black] olives (a scant 1/4 lb) - [i use sliced

ones, they go further and look good]

1 medium tomato, diced

1/2 cup toasted walnuts [i tend to omit these]

squeezable wedges of lemon for garnish

 

Add everything to the lentils, except tomato chunks, walnuts, and lemon

wedges. Mix gently but thouroughly. Cover tightly and refrigerate.

 

Just before serving, top with tomatoes and walnuts. Garnish with lemon

wedges.