This recipe is from the Moosewood Cookbook by Mollie Katzen. I love love love this cookbook. There are so many good recipes in it. It is also full of great tips. The recipe that I use most often is the Lentil Bulgar Salad. The first time that I had it, I was a week overdue with Charlie. My dear friends Marty and Maya made this for lunch and thought to bring some over to share. Charlie was born that night. I think that it was this delicious salad that did it!
Lentil Bulgar Salad
1 cup dry lentils
2 cups water
1 cup dry bulgar
1 cup boiling water
1/4 cup olive oil
1/4 cup lemon juice
2 medium garlic cloves, crushed
1 tsp. salt
1/2 tsp oregano
2 tbs. fresh mint (optional)
2-3 tbsp freshly minced dill or 2-3 tsp dried dill
1/4 cup packed freshly minced parsley
1/3 cup finely minced red or green onion. Red is prettier, but green is milder.
1 small bell pepper, diced
1/2 stalk celery, finely minced
1/2 cup crumbled feta
1/2 cup toasted walnuts
Tomato wedges
Lemon wedges for garnish
Bring lentils and water to a boil. Cover and simmer on low for 20 minutes or until tender, but not mushy. Drain and transfer to a large bowl.
While lentils are cooking, place bulgar in a small bowl. Add boiling water, cover and let stand 10-15 minutes.
Add everything except, tomatoes, walnuts and lemon to lentils. Mix gently and thoroughly. Cover and refrigerate.
Just before serving, top with tomatoes and walnuts.
