| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | July 1994 | 1 | Servings |
INGREDIENTS
| 1/3 | c | Finely chopped shallot |
| 3 | T | Tarragon wine-vinegar |
| 1/2 | c | Brown or green lentils |
| preferably | ||
| lentilles du Puy | ||
| French green | ||
| lentils | ||
| 1 1/2 | c | Water |
| 1 | c | Bulgur, preferably fine |
| 1 | t | Salt |
| 1/2 | c | Finely chopped celery |
| 1/2 | c | Finely shredded carrot |
| 3 | T | Finely chopped tarragon |
| leaves | ||
| 3 | T | Olive oil, preferably |
| extra-virgin | ||
| 1/2 | c | Walnuts, toasted lightly and |
| chopped fine |
INSTRUCTIONS
In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally. In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally. Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving. Serves 4 as an entree or 6 as a side dish. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1332
Calories From Fat: 704
Total Fat: 81.8g
Cholesterol: 0mg
Sodium: 2463.2mg
Potassium: 1781.4mg
Carbohydrates: 137.5g
Fiber: 34.8g
Sugar: 10g
Protein: 31.7g