BULGER LENTIL SALAD

This salad is from The New York Times by Martha Rose Shulman.  It is a cool take on Taboule. I love the addition of radishes as it makes for a refreshing finish. It is enough for four people.

Ingredients:

  1. 1 cup lentils, rinsed and picked over
  2. 1 small onion, cut in half
  3. 2 garlic cloves, crushed
  4. 1 bay leaf
  5. Salt to taste
  6. 1 cup fine or medium bulgur
  7. 2 cups boiling water
  8. 4 scallions, thinly sliced
  9. 4-6 radishes, thinly sliced
  10. 1 cup finely chopped parsley
  11. 2-4 tablespoons finely chopped fresh mint
  12. 1/3 cup fresh lemon juice
  13. 1 teaspoon cumin seeds lightly toasted ad ground
  14. 1/2 cup extra virgin olive oil
  15. Salt and pepper to taste

Directions:

  1. Combine the lentils, onion, garlic, and bay leaf in a saucepan and add enough water to cover by an inch or two. Bring to a boil, add salt, and then cover and simmer for 25 minutes or so.
  2. Meanwhile, place the bulgur in a bowl and add two cups of very hot or boiling water. Put aside.
  3. Slice your scallions, radishes, and finely chop the parsley and mint.
  4. Toast the cumin seeds and grind. Make the salad dressing.
  5. When the lentils have cooked, remove from heat, discard the onion, garlic, and bay leaf. Drain.
  6. Drain the bulgur, if it needs it. (It may or may not absorb its double volume of water)
  7. Combine the bulgur, lentils, scallions, radishes, parsley, and mint into a serving bowl. Add the dressing and stir.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s