Lentil-enriched tabbouleh

6 servings

Ingredients

Quantity Ingredient
1 cup Green lentils
2 cups Water
1 cup Bulgur
1¼ cup Boiling water
¼ cup Olive oil
⅓ cup Lemon juice
3 mediums Garlic cloves, minced
Salt & pepper
2 teaspoons Mint
2 teaspoons Dillweed
½ cup Parsley, minced
2 drops Tabasco sauce
2 eaches Scallions, chopped
1 small White onion, minced
1 large Tomato, diced
Lemon wedges

Directions

SALAD

SEASONINGS

VEGETABLES

GARNISH

Sort & rinse lentils. Add water & cook for 30 minutes. You want to ensure that the lentils are cooked through, but don't overcook them otherwise they will become mushy. Drain & set aside.

While the lentils are cooking, add the boiling water to the bulgur & fluff with a fork. Let sit until the water has all been absorbed.

This will take about 20 minutes, fluff occasionally.

Combine the bulgur with the seasonings. Mix well & add the lentils when they have cooked to the desired consistency. Again, ensure that the ingredients have been well combined. Cover tightly & refrigerate. Serve garnished with lemon wedges.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 06-15-95

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