Lentil Bulghur Salad

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Side dish or main dish salad

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Steps

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Place lentils in a sieve , and rinse thoroughly.

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Transfer lentils to sauce pan with 2 1 / 2 cups water and bring to a boil.

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Reduce heat to low and simmer for 30-45 minutes , until lentils are tender but not mushy.

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Lentils should hold their shape.

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While lentils are simmering , place the bulghur wheat in a bowl.

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Boil the remaining cup of water and pour over the bulghur wheat.

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Cover and let stand until all water has been absorbed , about 15 minutes.

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Fluff bulghur wheat with a fork.

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When the lentils are done , pour off any remaining liquid and let the lentils cool.

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Heat an iron-cast skillet over high heat.

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Add walnut pieces and stir them constantly with a wooden spoon until they begin to brown.

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Turn off the heat and set aside.

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In a small bowl , mix olive oil , lemon juice , vinegar , garlic , and salt and pepper with a fork to make a dressing.

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Place lentils in a large bowl , preferably glass.

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With a wooden spoon , carefully mix in the bulghur wheat , followed by the chopped.

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Ingredients

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french lentils, water, bulgar wheat, walnut pieces, extra virgin olive oil, lemon juice, garlic-flavored red wine vinegar, garlic clove, salt, black pepper, red bell pepper, green bell pepper, red onion, celery, radishes, cucumber, parsley