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CATEGORY CUISINE TAG YIELD
Dairy French Cooking, Live 1 Servings

INGREDIENTS

1/2 c Green lentils, preferably
French
1 1/2 c Water
1 c Fine bulgur, available in
most supermarkets and
health food stores
3 T Lemon juice
3 T Extra virgin olive oil
1 Garlic clove, minced
3 Scallions, finely sliced
1/2 c Chopped roasted red pepper
from a jar drained
1/2 c Pitted and chopped Kalamata
olives
1/4 c Chopped fresh parsley
Salt and pepper
1/2 c Crumbled Feta cheese

INSTRUCTIONS

In a small saucepan combine lentils with enough water to cover the
lentils by 2-inches. 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 MC-Recipe Digest V1 #492 by Angele Freeman
<jfreeman@netusa1.net> on Mar 2, 1997.

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