This is pre-mixing, which is why it looks so heavy on the walnuts. I tend to toss everything in a bowl, then stir it all up. And sometimes, I take the pic beforehand. Go figure.
I came across this recipe again, after thumbing through my Moosewood Cookbook the other day. It’s been awhile since I’ve opened this particular one, and I completely forgot how much I enjoy this ‘salad’. Among my notes on the page is a “Yum!” in a circle. 🙂 The original recipe uses dill, parsley, celery, feta… I’ve mixed it up a bit over the years, mostly omitting those ingredients and adding the thyme, green onions and sometimes carrots, too. I also opt for canned beans, for ease of preparation, instead of their suggested dry lentils.
- 1 can Lentils
- 1 cup Dry Bulgur Wheat
- 1 cup Boiling Water
- 1/4 cup Olive Oil
- 1/4 cup Lemon Juice
- Garlic Powder
- 2 tsp. Dried Mint
- 3 tsp. Dried Thyme
- 1 bunch Green Onions, chopped
- 3 medium-sized Tomatoes, chopped
- 3/4 cup chopped Walnuts, toasted
1. Rinse lentils under cold water and set aside. Place bulgur wheat in a small bowl. Add boiling water, cover with a plate, and let stand for about 15 minutes.
2. Add everything else to the lentils, mixing thoroughly. Add bulgur wheat once it is soaked. Mix again. Cover and refrigerate. I enjoy stuffing this salad in a pita, and I’m guessing it’s pretty good in a wrap too. That will be my lunch today… Lentil-Bulgur Salad in a wrap. Should be good.
Bulgur Wheat is a wheat grain probably best known for its part in Tabbouleh and Kibbeh. I’ve got my own recipes for each of them, but the links do have pretty pictures. Now that I’ve found a bulgur wheat source here in town, I’m sure I’ll be making both of them one of these days.