Lentil-enriched tabbouleh
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green lentils |
| 2 | cups | Water |
| 1 | cup | Bulgur |
| 1¼ | cup | Boiling water |
| ¼ | cup | Olive oil |
| ⅓ | cup | Lemon juice |
| 3 | mediums | Garlic cloves, minced |
| Salt & pepper | ||
| 2 | teaspoons | Mint |
| 2 | teaspoons | Dillweed |
| ½ | cup | Parsley, minced |
| 2 | drops | Tabasco sauce |
| 2 | eaches | Scallions, chopped |
| 1 | small | White onion, minced |
| 1 | large | Tomato, diced |
| Lemon wedges | ||
Directions
SALAD
SEASONINGS
VEGETABLES
GARNISH
Sort & rinse lentils. Add water & cook for 30 minutes. You want to ensure that the lentils are cooked through, but don't overcook them otherwise they will become mushy. Drain & set aside.
While the lentils are cooking, add the boiling water to the bulgur & fluff with a fork. Let sit until the water has all been absorbed.
This will take about 20 minutes, fluff occasionally.
Combine the bulgur with the seasonings. Mix well & add the lentils when they have cooked to the desired consistency. Again, ensure that the ingredients have been well combined. Cover tightly & refrigerate. Serve garnished with lemon wedges.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-15-95