Lentil Bulgar Salad
 
 
Ingredients
  • 1 cup french green lentils, rinsed and drained
  • 1 cup bulgar wheat
  • 1 small cucumber, small diced, about ¾ cup
  • ¼ cup minced parsley
  • ⅓ cup minced red onion
  • ¼ cup sliced scallions
  • ½ cup crumbled feta
  • ⅓ cup kalamata olives, pitted and sliced
  • ⅓ cup chopped walnuts
  • extra feta and parsley for garnish
Dressing
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1½ teaspoons fresh oregano, or ½ teaspoon dried
  • ¾ teaspoon fine grain sea salt
Instructions
  1. Add lentils to a medium saucepan and cover with an inch of water. Bring to a boil then reduce heat to low and quietly simmer the lentils until they are just tender, about 20-25 minutes. Drain and transfer to a large bowl.
  2. While lentils cook, combine bulgar with 1 cup boiling water in a small bowl. Cover bowl with a plate and allow bulgar to stand until water is absorbed, about 10-15 minutes. Add to large bowl with lentils along with the cucumber, parsley, onion, scallions, feta, and olives.
  3. Whisk dressing ingredients together in a small bowl. Pour over salad and toss gently to combine. Season to taste with additional salt and pepper.
  4. When ready to serve, scatter walnuts over the top of the salad along and garnish with extra feta and parsley.
Notes
adapted from The Moosewood Cookbook
Recipe by at https://dev.gatheranddine.com/lentil-bulgar-salad/