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Lentil Bulgur Salad Moosewood Recipe

Lentil Bulgur Salad Moosewood Ingredients

Lentil Bulgur Salad Moosewood
Lentil Bulgur Salad Moosewood

  • 1 teaspoons salt, table
  • 2 cups Brown Lentils – Boiled
  • 1 cups Bulgur Wheat Pilaf
  • 25 cups Olive Oil
  • 25 cups Lemon Juice
  • 1 tablespoons Garlic
  • 5 cups Celery
  • 5 cups Red Onion
  • 2 tablespoons Dill Weed, Fresh
  • 2 tablespoons Spearmint, Fresh
  • 25 cups Kalamata Olives
  • 5 cups Chopped Walnuts
  • 5 cups Feta Cheese
  • 2 cups Tomato
  • 1 teaspoons Black pepper

How to Make Lentil Bulgur Salad Moosewood

  • Start with uncooked lentils and bulgur. Use fresh dill and mint.
  • Cover dry lentils with water in a small pot and bring to a boil; then reduce heat and simmer until tender but not mushy, about 15 minutes (slightly longer for French lentils). Drain.
  • Place bulgur in a bowl and pour in 1 cup boiling water. Cover tightly and allow to sit for 15 minutes, until water is absorbed and bulgur is soft.
  • Mix all remaining ingredients in a large bowl. Add cooked bulgur and lentils. Mix thoroughly. Refrigerate. Serve either cold or at room temperature.
  • Lentil Bulgur Salad Moosewood is ready to serve.