Best Lentil And Bulgur Salad Recipes

BULGUR AND LENTIL SALAD

Steps:

• 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.
• 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.
• 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.

LENTIL AND BULGUR SALAD

Steps:

• In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
• Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
• Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS

Steps:

• In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
• In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
• Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

LENTIL AND BULGUR SALAD

Steps:

• Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.
• Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.
• Combine lentils, bulgur, onion, and parsley in a large bowl.
• Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.

LENTIL SPROUT AND BULGUR SALAD

Steps:

• In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
• In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
• Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
• Serve in a pretty bowl over lettuce leaves. Enjoy!