lentil and bulgar salad
rating:this salad is a perfectly balanced protein dish. All you need to complete the meal is toasted pita bread and some fresh fruit for pudding.
1 cup dry lentils
1 cup dry bulgar wheat
1/4 cup olive oil
1/4 cup lemon juice
2 medium cloves garlic, crushed
1 tsp salt
1/2 tsp oregano
2 tbsps freshly chopped mint
2-3 tbsps freshly chopped dill
black pepper
1/4 cup freshly chopped parsley
1/3 cup finely chopped red onion
1 small pepper, diced
1/2 stalk celery, finely chopped
1/2 cup crumbled feta cheese
1/2 cup olives
1 medium sized tomato, diced
1/2 cup chopped toasted walnuts
lemon wedges (for garnish)
while the lentils are cooking, place bulgar wheat in a small bowl. Add 1 cup of boiling water, cover, and let it stand for 10-15 minutes.
add everything to the lentils, except tomato, walnuts and lemon wedges. Mix gently but thoroughly, and refrigerate. Top with tomatoes and walnuts and lemon wedges just before serving.
