Lentil and Bulgur Salad

Name: Lentil and Bulgur Salad
Cook time: 30 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 4 cups boiling water; 1 cube vegetable bouillon; 1 cup dry lentils; 1 cup bulgur; 2 cups boiling water; 1 cup minced fresh parsley; ½ cup minced sweet onion; ¼ cup chicken broth; 2 tablespoons red wine vinegar; 1 tablespoon cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon Worcestershire sauce; ½ teaspoon dried basil; ¼ teaspoon ground cumin; ¼ teaspoon salt, or to taste; ⅛ teaspoon hot pepper sauce (such as Tabasco®); freshly ground black pepper to taste; ½ cup thinly sliced scallions

Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days.

INGRIDIENT

4 cups boiling water

1 cube vegetable bouillon

1 cup dry lentils

1 cup bulgur

2 cups boiling water

1 cup minced fresh parsley

½ cup minced sweet onion

¼ cup chicken broth

2 tablespoons red wine vinegar

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon Worcestershire sauce

½ teaspoon dried basil

¼ teaspoon ground cumin

¼ teaspoon salt, or to taste

⅛ teaspoon hot pepper sauce (such as Tabasco®)

freshly ground black pepper to taste

½ cup thinly sliced scallions

DIRECTION

Step: 1

Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.

Step: 2

Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.

Step: 3

Combine lentils, bulgur, onion, and parsley in a large bowl.

Step: 4

Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.

NUTRITION FACT

Per Serving: 233 calories; protein 11.9g; carbohydrates 41.1g; fat 3.1g; sodium 189.4mg.

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