This salad is adapted 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. 1/2 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. 1/2 cup  bulgur
  7. 1 cup 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. 2 tablespoons fresh lemon juice
  13. 1 teaspoon cumin seeds lightly toasted ad ground
  14. 1/4 cup extra virgin olive oil
  15. Salt and pepper to taste


  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 the cup 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.

The salad is better when it has a couple of hours, or even overnight to combine the flavors. If you want the radishes very crisp, perhaps it would be a good idea to toss those in right before serving.

Makes 3 servings of 371 calories each or 4 servings of 278 calories each.

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