John Myers
Lentil Bulgur Salad
The perfect lentil bulgur salad recipe with a picture and simple step-by-step instructions.
- 1 Cup Lentils red
- 1 Cup Bulgur
- 1 bunch Parsely
- 3 Stalk Coriander
- 1 piece Zucchini
- 1 piece Lemon
- 2 tsp Baharat
- Ground cumin
- Salt
- Pepper from the grinder
- 3 tbsp Extra virgin olive oil
- 1 piece Tomato
- Bring the lentils and the bulgur (I used the fine bulgur) to a boil with two cups of water and then let them steep for about 10 minutes over a low heat (do not boil too much, otherwise the lentils will disintegrate). Meanwhile, prepare the dressing in a bowl. To do this, add the olive oil and the juice of one lemon. Finely chop the parsley and coriander and add to them. Season with baharat (this is an oriental spice mixture, available in Turkish shops), a little cumin, salt and pepper. Cut the zucchini into very fine cubes and fry in a pan with a little olive oil. Drain the lentils and bulgur briefly and place in the bowl with the dressing. Add the fried zucchini cubes to the salad. Finely dice the tomato and mix it into the salad, done.
- Today we had Fromage du Elchipanzi (from my cookbook), vegetarian meatballs (also from my cookbook), bread and olives.
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