This is one of those dishes that lasts forever, is healthy and complete as a meal, or a great side dish. It packs in a lot of fiber, protein, vitamins and minerals, including iron, which I am happy to eat since our family does not eat red meat, and little animal protein in general.Lentil Tabbouleh
Recipe by www.peanutbutterandjargon.com
2 cups cooked bulgur wheat (from about 1 cup dry)
2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
2 cups chopped English cucumber
1 cup chopped seeded tomato
1 cup chopped green onions (green and light green parts)
1 cup chopped flat leaf parsley
1/3 cup fresh lemon juice
3 T extra virgin olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).
Recipe by www.peanutbutterandjargon.com
2 cups cooked bulgur wheat (from about 1 cup dry)
2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
2 cups chopped English cucumber
1 cup chopped seeded tomato
1 cup chopped green onions (green and light green parts)
1 cup chopped flat leaf parsley
1/3 cup fresh lemon juice
3 T extra virgin olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).
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