| 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 |
tb |
Lemon juice |
| 3 |
tb |
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.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”