Recipe Archives->Vegetarian->Lentil Salad 02

Lentil-Bulghur Salad 

1 cup French lentils 
3 1/2 cups water 
1 cup bulghur wheat, finely cracked variety 
3/4 cup walnut pieces, toasted 
1/3 cup extra-virgin olive oil 
2 tablespoons freshly-squeezed lemon juice 
2 tablespoons garlic-flavored red wine vinegar 
1 large clove garlic, crushed 
1 teaspoon salt 
1/4 teaspoon black pepper 
1 small red bell pepper, seeded and finely chopped 
1 small green bell pepper, seeded and finely chopped 
1 small red onion, finely chopped 
2 stalks celery, finely chopped 
10 radishes, finely chopped 
1/2 cucumber, seeded and finely chopped 
10 sprigs parsley, stems removed, finely chopped 

Place lentils in a sieve, and rinse thoroughly. Transfer lentils
to sauce pan with 2 1/2 cups water and bring to a boil. Reduce heat
to low and simmer for 30-45 minutes, until lentils are tender but
not mushy. Lentils should hold their shape.  While lentils are
simmering, place the bulghur wheat in a bowl. Boil the remaining
cup of water and pour over the bulghur wheat. Cover and let stand
until all water has been absorbed, about 15 minutes. Fluff bulghur
wheat with a fork.  When the lentils are done, pour off any remaining
liquid and let the lentils cool.  Heat an iron-cast skillet over
high heat. Add walnut pieces and stir them constantly with a wooden
spoon until they begin to brown. Turn off the heat and set aside.
In a small bowl, mix olive oil, lemon juice, vinegar, garlic, and
salt and pepper with a fork to make a dressing. Place lentils in
a large bowl, preferably glass. With a wooden spoon, carefully mix
in the bulghur wheat, followed by the chopped vegetables and the
toasted walnuts. Pour dressing evenly over the salad, and mix in
with a fork. Refrigerate salad at least one hour to allow the
flavors to blend.

Printable version: lentil-salad02.txt.