Lentil Bulgar Salad

Friday, May 27, 2011

This is perfect to bring to a potluck and keeps for a few hours. This makes for a light summer time meal.


1 can lentils (rinsed)1 cup dry bulgar wheat
1 cup boiling water 1/4 cup olive oil
1/4 cup lemon juice 2 medium cloves garlic, crushed
1 tsp. salt 1/2 tsp. oregano
2 tbs. freshly minced mint (or 2 tsp. dried mint)2-3 tbs. freshly minced dill ( or 2-3 tsp. dried dill)
fresh black pepper, to taste 1/4 cup packed freshly minced parsley
1/3 cup finely minced red onion 1 bell pepper (any colour), diced
1 celery stalk, finely chopped 1/2 cup crumbled feta cheese
1 tomato, diced 1/2 cup chopped toasted walnuts


Method:

1. Place bulgar in a small bowl. Add boiling water, cover with a plate, and let stand for 10-15 minutes while getting the other ingredients ready.
2. Add everything together except tomato chunks and walnuts. Mix gently but thoroughly. Cover tightly and refrigerate.
3. Just before serving, top with tomatoes and walnuts.

**This item is great to bring for a potluck!


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