Bulgur and Lentil Salad

Name: Bulgur and Lentil Salad
Total time: 45 min
Yield: Serves six
Cuisine: middle eastern
Ingredients: 1 cup green or beluga lentils, rinsed and picked over; 1 small onion, cut in half; 2 garlic cloves, slightly crushed; 1 bay leaf; Salt to taste; 1 cup fine or medium bulgur; 4 scallions, thinly sliced (more to taste); 4 to 6 radishes, thinly sliced; 1 cup finely chopped parsley; 2 to 4 tablespoons finely chopped fresh mint; 1/3 cup fresh lemon juice; 1 teaspoon cumin seeds, lightly toasted and ground; 1/2 cup extra virgin olive oil

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 4(232)
Comments: Read comments

The best lentils for this hearty salad are French green lentils or black beluga lentils. They’re more likely to stay intact while cooking than brown lentils.

Featured in: The Benefits of Bulgur

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Ingredients

Yield:Serves six

1cup green or beluga lentils, rinsed and picked over
1small onion, cut in half
2garlic cloves, slightly crushed
1bay leaf
Salt to taste
1cup fine or medium bulgur
4scallions, thinly sliced (more to taste)
4 to 6radishes, thinly sliced
1cup finely chopped parsley
2 to 4tablespoons finely chopped fresh mint
⅓cup fresh lemon juice
1teaspoon cumin seeds, lightly toasted and ground
½cup extra virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
Step 2
Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
Step 3
Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.

Tip

Advance preparation: You can make this several hours, or even a day, ahead of serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5

232 user ratings

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Comments

Rosalee7 years ago

I found this a bit bland at first. I ended up doubling the amount of olive oil and lemon juice, as well as adding some feta, and then it tasted delicious.

AT7 years ago

This is a great, versatile vegetarian salad that can be made with anything! Last week, I added steam roasted beets, thinly sliced kale, fresh feta and my own balsamic-champagne vinaigrette; this week, it's radishes, fresh basil and parsley, with sunflower seeds, feta and the vinaigrette. It was excellent on its own, great with roasted chicken added to it, and really good with a well-baked pain au levain. This is my new weekly staple.

Lucy7 years ago

I used farro instead of bulgur and loved it.

lrh1 month ago

simple and healthy. i love how it turned out. will absolutely keep this in rotation. i did add veggie 'better than bouillon' to both lentils and the bulgar while cooking. i added sliced avocado on day two and was delicious.

Steve1 year ago

This is tabouli plus lentils. I make this all the time with less trouble, canned kidney or garbanzo plus feta.

ariel1 year ago

I’m thinking a drizzle of tehina would be perfect on this

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