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.
- 1 cup lentils, rinsed and picked over
- 1 small onion, cut in half
- 2 garlic cloves, crushed
- 1 bay leaf
- Salt to taste
- 1 cup fine or medium bulgur
- 2 cups boiling water
- 4 scallions, thinly sliced
- 4-6 radishes, thinly sliced
- 1 cup finely chopped parsley
- 2-4 tablespoons finely chopped fresh mint
- 1/3 cup fresh lemon juice
- 1 teaspoon cumin seeds lightly toasted ad ground
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 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.
- Meanwhile, place the bulgur in a bowl and add two cups of very hot or boiling water. Put aside.
- Slice your scallions, radishes, and finely chop the parsley and mint.
- Toast the cumin seeds and grind. Make the salad dressing.
- When the lentils have cooked, remove from heat, discard the onion, garlic, and bay leaf. Drain.
- Drain the bulgur, if it needs it. (It may or may not absorb its double volume of water)
- Combine the bulgur, lentils, scallions, radishes, parsley, and mint into a serving bowl. Add the dressing and stir.