Lentil and bulgur salad

Ingredients for 8 servings:

• 250 g mountain lentils, red
• 750 ml water
• 150 g bulgur, medium-fine
• 1 bunch of spring onions
• 2 large bell peppers, red and/or yellow
• 2 m.-large onion(s), red
• 4 tomatoes, fully ripe (flesh only)
• 1 bunch parsley, flat
• 3 cloves garlic, finely chopped
• 4 tbsp Ajvar, hot
• 3 tbsp tomato paste
• 50 ml olive oil, virgin
• 3 tbsp lemon juice
• 1 tsp, heaped harissa paste
• 1 tbsp salt
• 1 tbsp, heaped cumin, freshly ground
• 1 tsp, heaped mustard seeds, freshly ground
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Spicy lentil and bulgur salad for summer cooking or as a barbecue side dish

Bring the lentils to a boil in unsalted water and simmer gently for 10 minutes. Add the bulgur and simmer for another 5-10 minutes. Remove from the heat and let it simmer. Peel and finely slice the spring onions, peel and dice the bell peppers, peel and finely dice the onions, wash, dry, and finely chop the parsley, peel and finely chop the garlic, wash the tomatoes, remove the stalks, halve them, remove the seeds, and cut the flesh into small cubes. Mix the oil with the ajvar, tomato paste, harissa, spices, and lemon juice. Stir the spice mix into the still-warm lentil-bulgur mixture and let it simmer for a while. Place the herbs and diced vegetables in a bowl, add the lentil-bulgur mixture, and mix thoroughly. Let it simmer for at least 1 hour.