Recipe - Green Lentil And Bulgur Salad

One half cup Green lentils, preferably
French
1 One half cup Water
1 cup Fine bulgur, available in
most supermarkets and
health food stores
3 tablespoon Lemon juice
3 tablespoon Extra virgin olive oil
1 Garlic clove, minced
3 Scallions, finely cut or sliced up
One half cup Chopped roasted red pepper
from a jar, drained
One half cup Pitted and chopped Kalamata
olives
One fourth cup Chopped fresh parsley
Salt and pepper
One half cup Crumbled Feta cheese

In a small saucepan combine lentils with enough water to cover the lentils
by 2inches. Bring the lentils to a boil, reduce the heat to moderate and
simmer until the lentils are tender, but not falling apart, about 15 to 20
minutes. Drain the lentils and allow to cool.

In a small saucepan bring the water to a boil, stir in the bulgur and
simmer, covered, until the water is absorbed, about 12 to 15 minutes.
Transfer to a bowl, fluff with a fork and allow to cool, stirring
occasionally.

In a large bowl whisk together olive oil and lemon juice. Stir in garlic,
scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur
and lentils and toss to combine. Transfer salad to a serving dish and
garnish with crumbled Feta.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8825

Posted to MCRecipe Digest V1 #492 by Angele Freeman jfreeman@netusa1.net
on Mar 2, 1997.