Lentil and Bulgur Salad

LENTIL AND BULGUR SALAD

Jane Brody

Salad

1C lentils

4C broth (save some for dressing)

 

 In medium saucepan, cook the lentils in the broth for 30 minutes.

Let the lentils stand 10 minutes, then drain them.
1C bulgur

2C boiling water

 Put the bulgur in a heat-proof bowl, pour boiling water over it, let it stand 10 minutes or so, then drain it.
1/2C finely chopped sweet onion

1C minced fresh parsley

 Combine the lentils and bulgur in a large bowl.

Add onion and parsley

 

Salad Dressing

2 cloves garlic minced (2t)

1T Dijon mustard

1/4C broth

2Tbalsemic or red wine vinegar

1T cider vinegar

1/8t hot pepper sauce

1/2t Worcestershire sauce

1t oregano

1/2t dried basil

1/4t ground cumin

1/4t salt, if desired

Pepper to taste

 Combine all ingredients. Pour over salad and toss.
 

1/2C thinly sliced scallions

  

Add at serving time, toss.