| 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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