Lentil Tabbouleh

Name: Lentil Tabbouleh
Total time: 45 min
Yield: 12
Ingredients: 6 c. water; 1 c. bulgur; 1 c. French green lentils or brown lentils; salt; pepper; c. fresh lemon juice, plus lemon wedges for garnish; 2 tbsp. olive oil; 6 large plum tomatoes; 1 medium English (seedless) cucumber; 3 green onions; 1 c. packed fresh mint leaves

Published: Jun 15, 2009

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Yields:

Total Time:

45 mins

Cal/Serv:

135

Lentils, bulgur, and fresh vegetables in a minty, lemon dressing make a healthy warm-weather, side-dish salad.

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Ingredients

6 cups water
1 cup bulgur
1 cup French green lentils or brown lentils
salt
pepper
cup fresh lemon juice, plus lemon wedges for garnish
2 Tbsp. olive oil
6 large plum tomatoes
1 medium English (seedless) cucumber
3 green onions
1 cup packed fresh mint leaves

Directions

1. Step 1In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well.
2. Step 2Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 teaspoon salt. Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. Drain lentils well in colander.
3. Step 3In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
4. Step 4Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours or overnight. To serve, stir in mint and garnish with lemon wedges.