Lentil And Bulgur Salad Food

LENTIL AND BULGUR SALAD

Steps:

• In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
• Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
• Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.

BULGUR AND LENTIL SALAD

Steps:

• Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
• Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
• Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.

BULGUR & LENTILS

Steps:

• Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
• Stir in lentils, bulgur and the remaining 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes. Stir in 2 tablespoons mint. Serve with the remaining mint, yogurt and lemon.

HERBED BULGUR AND LENTIL SALAD

Steps:

• Wash lentils. Place in a medium-sized saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without stirring for 20 minutes or until tender but not mushy. Drain well, and then transfer to a large bowl.
• (Note: If using yellow or pink lentils, adjust cooking time to 15 minutes.)
• While the lentils are cooking, place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand 10 to 15 minutes.
• Add everything to the lentils, except tomato chunks, walnuts, and lemon wedges if using. Mix gently but thoroughly. Cover tightly and refrigerate.
• Just before serving, top with tomatoes and walnuts. Garnish with lemon wedges.

RED LENTIL AND BULGHUR SALAD

Steps:

• In a medium saucepan, combine lentils and 5 cups water. Bring to a boil over high heat. Reduce to a simmer and cook, until lentils are soft, 15 to 20 minutes. Stir in bulghur and 1/2 cup oil. Season with herbamare. Cover and remove from heat. Let stand for 10 minutes.
• Meanwhile, In a large skillet, heat 5 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until brown, 15 to 20 minutes.
• Place red pepper in a food processor and puree. In a small nonstick skillet, heat remaining tablespoon oil over medium heat. Add red pepper, and cook, stirring frequently, until puree becomes dry, 10 to 15 minutes.
• Add onions and red-pepper puree to lentils, and stir to combine. Taste and adjust for seasoning. Transfer to serving dish. In a small bowl, stir together tomato, parsley, and scallion. Serve lentils garnished with tomato mixture.

LENTIL AND BULGUR SALAD

Steps:

• Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.
• Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.
• Combine lentils, bulgur, onion, and parsley in a large bowl.
• Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.

LENTIL AND BULGUR SALAD / TURKISH BAT SALAD

Steps:

• Place the bulgur in a large deep serving pot. Add drinking water to cover. Drain the excess water.
• Wash the lentils. Then put them in a deep pot and cover with water.
• As soon as the water comes to a boil, remove to pot from the stove. Drain the lentils, rinse and put fresh water. Return back to the stove and start cooking again.
• Cook until lentils are edible. Do not overcook and turn the lentils into a puree.
• Drain the lentils, do not wash again and while still warm, pour them on top of the bulgur. Mix, cover and set aside.
• Meanwhile rinse the parsley and the dill and chop to tiny pieces. Leave out the thick stalks.
• Wash the fresh red pepper, take out the seeds and chop to small cubes.
• Wash, peel the outer layer of the green onions and chop to thin pieces.
• Mix pepper paste and tomato paste in a little bowl.
• By now the bulgur is probably cooked with the warmth of the lentils. Add all the greens you have prepared.
• Squeeze out the juice of the lemons and add.
• Add mint, red pepper flakes and salt to taste.
• Mix well and add drinking water to cover everything. You can choose to serve with less water.
• Taste and adjust spices.
• Serve chilled in small bowls as a side or main dish or as a cold soup.
• Soak grape leaves in boiling water and serve next to it. Some like to wrap this salad in grape leaves and eat it like that.
• Can be kept in the fridge for 1-2 days.

VEGAN BULGUR SALAD WITH BLACK LENTIL AND ROASTED SWEET POTATO

Steps:

• 1. Peel the sweet potato and cut it into small cubes (1.5 cm in size).2. Preheat the oven to 390°F (200°C).3. In a bowl, mix the olive oil, paprika and salt, add the chopped sweet potatoes and mix well so that all the sweet potatoes are covered in oil.4. Transfer the sweet potatoes to a tray lined with baking paper and place in the preheated oven for about 20 minutes until well baked. Remove and refrigerate.5. Meanwhile, cook the black lentil in boiling water for 25-30 minutes. Taste to see if it is ready.6. Soak the bulgur with 3 cups of boiling water for about 20 minutes, strain and transfer to a bowl.7. Mix the black lentil with the soaked bulgur, add the salt, black pepper and olive oil, add the sweet potatoes as well, mix and garnish with the coriander on top.8. Bon appetite (:

BULGUR SALAD

Steps:

• Add the bulgur to a small pot together with the tomato paste.
• Add the vegetable broth and bring to a boil. Turn off the heat and let it soak for 10 minutes.
• In the meanwhile, chop the cucumber, the tomato, and the bell pepper. Cut the green onions into rings.
• Finely chop the fresh parsley and the mint.
• Squeeze the lemon. Set the juice aside.
• Stir the cooked bulgur.
• Add the chopped tomatoes, cucumber, bell pepper, green onion, parsley, mint, olive oil, and lemon juice. Season with salt and pepper.
• Serve immediately or store in the fridge for later.

LENTIL BULGUR SALAD

Steps:

• In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely., Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; toss again. Cover and refrigerate for 4 hours or until serving.

LENTILS WITH BULGUR AND HERB SALAD

Steps:

• If time allows soak lentils in cold water to cover an hour or more. Drain. Soak onion in salted water to cover until ready to serve.
• Put 1 tablespoon oil in a large deep saucepan, and turn heat to medium. A minute later add garlic and cook until fragrant, another minute or so. Add tomato, cayenne and cumin and cook until tomato is soft, 2 to 3 minutes.
• Add bulgur and cook, stirring, 3 to 4 minutes, then add liquid and lentils. Bring to a boil, then cover, and adjust heat so mixture simmers steadily. Cook for 20 to 30 minutes or until lentils and bulgur are tender and all liquid is absorbed. If mixture starts to dry out, add liquid as needed and continue cooking. You will definitely need to add liquid if you did not soak the lentils. If mixture is too wet, raise heat a bit and cook uncovered, stirring, until it dries out.
• Toss herbs and lettuce with remaining olive oil and lemon juice to taste; add salt and pepper to taste. Serve lentil-bulgur mixture topped with dressed greens, drained onions and a dollop of yogurt on the side.

LENTIL AND BULGUR SPICY SALAD

Steps:

• Wash the lentils and bring to a boil. Lower heat and cook for ten minutes. Drain and add fresh water. Bring to a boil again, lower heat and cook with a bay leaf and some salt for about 20 - 30 minutes, until tender but intact. Remove from the heat and discard the bay leaf. Drain and set aside until they cool. Meanwhile, place the bulgur in a medium bowl, and add salt, cover with 2 cups of water and set aside until the water is absorbed, for about 20 minutes. Heat the olive oil in a skillet and sauté the onion and green onions, only white part, until translucent. Add the green part, finely chopped as well as the garlic and spices and sauté for a few minutes. Add the angel hair, crumbled and sauté until it begins to lightly brown. Add the bulgur, with any water, which has not been absorbed, and mix. Add the lemon zest, lemon juice and the cooked lentils and mix well. Turn off the heat and cover the skillet with the lid or aluminum foil. Set aside for ten minutes until all the fluids have been absorbed. Mix in the gherkins, capers, parsley, fresh coriander, Kalamata olives, almonds and olive oil and mix well. Refrigerate for half an hour and serve as a side or main dish.

EGGPLANT, LENTIL, AND BULGUR SALAD RECIPE

Steps:

• In a medium saucepan, combine the lentils, 3½ cups of water, and 1 teaspoon of salt.
• Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
• Stir in the bulgur and continue cooking for about 15 minutes, partially covered, stirring occasionally, until the lentils and bulgur are just done.
• Remove from the heat and let sit, partially covered, for 5 minutes.
• Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
• Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
• Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
• Stir in the tomato paste and the remaining 1½ cups of water and 1 teaspoon of salt.
• Bring to a simmer and cook for about 20 minutes, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan.
• Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
• In a small bowl, combine the remaining parsley with the cucumber and tomato.
• Serve the lentils over the cucumber salad.

MUJADARA HAMRA (LENTILS & BULGUR)

Steps:

• Check lentils for stones that need to be discarded
• Wash and soak for a couple of hours (I do this to speed up the cooking process)
• After soaking lentils, discard and wash lentils to rid any excess sediment
• Place lentils in a large pot with water, bring to boil
• Cover the pot of lentils and simmer over low heat about 10 minutes or until lentils are par cooked.
• Drain par cooked lentils in a colander and save liquid. You will use this later
• Heat oil in a saucepan over medium heat
• Cook the onions for about 30-40 minutes, stirring every few minutes until they are dark golden brown. (You'll need to be patient for this step - the onions must be like this as the dish relies on the taste of the caramelised onion)
• Once onions are a dark golden colour, pour the liquid from the lentils into the onions and let it simmer for a couple of minutes to combine.
• Add the cooked lentils, salt (to taste) and cracked wheat (bulgur), stir through thoroughly.
• Cover the saucepan and cook over very low heat for 25-30 minutes.

RED LENTIL AND BULGUR PATTIES

Steps:

• Using a large saucepan, saute the onions and carrots in a little olive oil until soft.
• Stir in the tomato paste, paprika and cumin.
• Add the lentils and cover everything with 3 - 4 cups water.
• Bring to a boil, then reduce the heat and simmer until the lentils are softened.
• Stir in the bulgur. There should be enough liquid but add a little more if needed. Remove the pan from the heat and let stand until the bulgur is soft.
• Spread the mix on a baking sheet and allow to cool. If the mix seems really wet, place the pan in the fridge for an hour or so.
• Put about 1/4 cup flour in a plate and season with salt, pepper and a little paprika.
• Form the mix into patties and coat on both sides with flour.
• Add enough oil to cover the bottom of a large skillet, and heat over medium high until the oil shimmers.
• Carefully add the patties and cook undisturbed for 3 - 4 minutes to allow a crust to form. Adjust the heat as necessary.
• Flip and cook a couple minutes more.
• Remove to a paper towel lined plate to drain.

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS

Steps:

• 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.

LENTIL BULGAR SALAD

Steps:

• Add lentils to a medium saucepan and cover with an inch of water. Bring to a boil then reduce heat to low and quietly simmer the lentils until they are just tender, about 20-25 minutes. Drain and transfer to a large bowl.
• While lentils cook, combine bulgar with 1 cup boiling water in a small bowl. Cover bowl with a plate and allow bulgar to stand until water is absorbed, about 10-15 minutes. Add to large bowl with lentils along with the cucumber, parsley, onion, scallions, feta, and olives.
• Whisk dressing ingredients together in a small bowl. Pour over salad and toss gently to combine. Season to taste with additional salt and pepper.
• When ready to serve, scatter walnuts over the top of the salad along and garnish with extra feta and parsley.

HERBED BULGUR-LENTIL PILAF

Steps:

• Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
• Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.

LENTIL SPROUT AND BULGUR SALAD

Steps:

• In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
• In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
• Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
• Serve in a pretty bowl over lettuce leaves. Enjoy!