Recipe: Lentil and Bulgur Salad

LENTIL AND BULGUR SALAD

A vegetarian main-dish salad that derives complete protein from the combination of lentils and bulgur, with the added nutrients of vitamin-rich parsley. With a cold pur ed soup and bread, this makes an excellent hot-weather meal.

SALAD:
1 cup lentils
4 cups homemade broth or 4 cups water with 1 bouillon cube
1 cup bulgur
2 cups boiling water
1/2 cup finely chopped sweet onion (e.g., Spanish or red)
1 cup minced fresh parsley
1/2 cup thinly sliced scallions
DRESSING:
2 cloves garlic, minced (2 teaspoons)
1 tablespoon Dijon mustard
1/4 cup chicken broth
1 tablespoon olive oil
2 tablespoons Balsamic vinegar or red wine vinegar
1 tablespoon cider vinegar
1/8 teaspoon hot pepper sauce (Tabasco)
1/2 teaspoon Worcestershire sauce
1 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon salt, if desired, or to taste
Freshly ground black pepper to taste

In a medium saucepan, cook the lentils in the broth or water for 30 minutes. Let the lentils stand 10 minutes longer, then drain them.

Meanwhile, put the bulgur in a heat-proof bowl, pour boiling water over it, let it stand 10 minutes or so, and then drain it.

Combine the lentils and bulgur in a large bowl. Add the onion and parsley.

In a jar or small bowl, combine all the dressing ingredients. Pour the dressing over the lentil mixture, and toss the salad.

Add the scallions at serving time, and toss the salad again.

Servings: 4 (about 6 cups)
Source: Plumb's Valu-Rite Foods