Lentil-enriched Tabboulehsalads, side dish ----SALAD---- 1 cup green lentils 2 cup water 1 cup bulgur 1 1/4 cup boiling water ----SEASONINGS---- 1/4 cup olive oil 1/3 cup lemon juice 3 medium garlic cloves, minced 1 salt & pepper 2 teaspoon mint 2 teaspoon dillweed 1/2 cup parsley, minced 2 drop tabasco sauce ----VEGETABLES---- 2 each scallions, chopped 1 small white onion, minced 1 large tomato, diced ----GARNISH---- 1 lemon wedges 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 |
