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    Lentil Bulgur Salad View Edit

    Servings: Not specified

    Directions

    In a saucepan cover lentils with water, add bay leaf and about half a teaspoon of salt. Bring to a boil, then lower heat and cook until tender but firm, about 20 minutes. Meanwhile, put the bulgur in a bowl, add just enough boiling water to cover and let stand for 20-30 minutes, until the grains are tender. In a separate deep bowl, whisk together the scallions, garlic, lemon zest, lemon juice, oil, paprika and about a teaspoon of salt. Set aside. When the lentils are tender-firm, drain off any excess water and add them to the dressing. Pour off or press out any remaining water from the bulgur and add it along with the parsley and mint. Toss all the ingredients gently and season to taste with salt and pepper.

    Ingredients
    • 1 c. green or brown lentils
    • 1 bay leaf
    • 3/4 c. fine or medium bulgur
    • 5 scallions including some of the green tops, thinly sliced
    • 2 garlic cloves, minced
    • zest of two lemons
    • 6-9 Tbls. fresh lemon juice
    • 1/4 c. extra virgin olive oil
    • 1 tsp. mild paprika
    • 2 cups finely chopped fresh parsley
    • 1/4 c. chopped fresh mint ( or 2 tbls. dry)

    Parsed from recipe text (no separate ingredient records).

    Comments

    Note: Typically used only as a garnish, parsley is an outstanding source of vitamins A and C, out performing both carrots and oranges! Parsley is also high in iron and is a beneficial aid for digestive disorders.

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