Recipe: bulgur, lentil, walnut salad

We had this bulgur salad tonight with a small steak. It’s a tabbouleh, heavy on the parsley, but with better texture than a couscous version.

Bulgur, lentil, and walnut salad
Cook lentils:
Cover 1/2 c French green lentils (I used some unlabeled whole Indian dal) with water, add a bay leaf and some salt and pepper. Bring to a boil, lower heat to a simmer, and cook until lentils are tender.

Cook bulgur:
Cover 3/4 c bulgur with water, bring to boil, lower heat, cover and simmer until bulgur is cooked.

Whisk together dressing:
5 scallions, thinly sliced
1 clove garlic, minced
zest of 1 lemon
6 tb lemon juice
1/4 c walnut oil
1/4 c olive oil
1 ts paprika

Add lentils, bulgur, and a can of chickpeas to the dressing. Chop 2 c parsley and mix in salad with 2 tb dried mint. Add salt and pepper to taste.



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2 responses to “Recipe: bulgur, lentil, walnut salad

  1. gcroft


    I just wanted to say, thanks to you, a year on, I am still keeping up with our weekly meal plans. It’s a great way to stay organised and get through our pantry and fridge.

    • Oh good, I’m so glad to hear it!

      I go through phases where it’s really tough to come up with a meal plan, and there are many weeks where we fail completely. Then there are times when the meal plan falls into place, and then the week runs like clockwork, and I remember why planning is so important.

      Glad to hear you’ve had success! Happy new year!

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