Puy lentil bulgur salad with fresh spinach

Ingredients for 6 servings:

• 300 g bulgur
• 150 ml olive oil
• 1 onion(s), red
• 2 cloves garlic
• 1 carrot(s)
• 1 stalk(s) celery
• 200 g lentils (Puy)
• 2 tomatoes
• 3 tbsp coriander greens, chopped
• 3 tbsp mint, fresh, chopped
• 4 tbsp Balsamic vinegar, white
• 2 tbsp lemon juice
• 50 g pine nuts
• 100 g young leaf spinach
• 1 liter vegetable broth
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Briefly bring the bulgur to a boil in the broth, remove from the heat, and cover and let stand for about 15 minutes. Occasionally fluff the bulgur with a fork and add more broth if needed. The bulgur should be cooked but still have some bite. Refresh the bulgur and transfer it to a large bowl. Finely chop the onion and garlic, and finely dice the carrot and celery. Heat 2 tablespoons of oil in a saucepan and sauté the vegetables for 5 minutes until soft, then add the lentils and 450 ml of water. Bring to a boil and cook the lentils over low heat for about 15 minutes until soft. Drain the water. Dice the tomatoes and add them to the bulgur along with the lentils, mint, and coriander. Mix together the remaining oil, balsamic vinegar, and lemon juice. Season the sauce with salt and pepper and pour over the bulgur mix. Stir well. Roast the pine nuts in a dry pan until golden brown and gently mix them into the salad along with most of the spinach leaves just before serving. To serve, arrange the remaining spinach leaves around the edge of a platter and arrange the bulgur and lentil salad in a mountain on the platter.