John Myers
Bulgur and Lentil Salad
The perfect bulgur and lentil salad recipe with a picture and simple step-by-step instructions.
for the dressing:
- 150 g Bulgur
- 2 piece Peppers
- 1 bunch Spring onions
- 2 piece Red onions
- 4 Pc. Tomatoes
- 1 bunch Parsley or coriander
- 1 Pc. Clove of garlic
- 50 ml Olive oil
- 4 tbsp Spicy ajvar
- 3 tbsp Tomato paste
- 3 tbsp Lemon juice
- 1 tsp Harissa paste
- 1 tbsp Salt
- 1 tbsp Ground cumin
- 1 tsp Mustard seeds, ground
- Pepper
- Bring 1,750 ml of unsalted water with the lentils and bulgur to the boil. Simmer for about 10 minutes on a low heat, then remove from heat and continue to steep. The liquid should then be almost soaked up.
- Cut the spring onions into thin rings. Dice the paprika, finely chop the onions. Finely chop the garlic. To dice tomatoes. Finely chop the parsley / coriander as well.
- For the dressing, stir together the ingredients listed above. Pour the dressing under the still warm bulgur-lentil mixture and let it steep a little.
- Put the diced vegetables and herbs in a bowl, add the bulgur mixture. Mix everything well and let it steep for about 1 hour. Season again if necessary.
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