Dianemwj
Veteran
1 1/2 cups boiling water
1 1/2 cups medium grind bulgur
5 cups water
1 or 2 large bay leaves
1 1/2 cups dry green lentils, rinsed and examined well for stones (I found two the last time I made this)
1 large cucumber, seeded, diced smalll, salted, and drained
2 tsp kosher salt
1 cup diced green onions (or scallions)
1 cup diced sweet red pepper
1/2 cup minced fresh parsley
2 Tablespoons minced fresh basil
2 Tablespoons minced fresh dill fronds
2 or 3 cloves of fresh garlic run through a press
grated zest from one whole lemon
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
salt and pepper to taste
A pinch of hot red pepper flakes (optional)
In a medium bowl, pour the boiling water over the bulgur and let stand until most of the liquid is absorbed, about 30 minutes. Pour the wet bulgur into a fine mesh strainer to drain. Meanwhile, in a 3 quart saucepan, bring the 5 cups of water to a boil. Add the bay leaves and the lentils. Reduce heat, cover and simmer until the lentils are tender, about 20 to 30 minutes. Drain. Place the drained bulgur and lentils into a large bowl. Cool completely.
For the cucumber: Cut the cucumber in half lengthwise and remove the seeds with a spoon or melon baller. Slice the cucumber halves lengthwise into strips about 1/4 inch wide. Cut the strips into small dice and place them into your now-empty colander. Sprinkle the kosher salt over the cucumber pieces and toss with your hands to thoroughly coat the cucumber with the salt. Allow to drain for about 30 minutes. Rinse the salt off the cucumbers and pat them dry with paper towels. Throw the cukes into the bowl with the lentils and bulgur. (Messing with the cucumbers this way may seem tedious but it is important to get as much liquid out of them as possible to prevent a wet salad)
Add the peppers, lemon zest, green onions. garlic, basil, dill and parsley to the bowl. Toss everything together, mixing well. In a small bowl, whisk the lemon juice and olive oil together and pour over the salad. Or you can just pour the lemon juice and oil separately over the salad and omit the whisking part. That's what I usually do and it doesn't seem to make a difference. Season with salt and pepper and add the red pepper flakes if using. Toss everything again.
Refridgerate for about 4 hours to let the flavors meld. Serve with additional lemon wedges (the salad really soaks up the lemon juice) for squeezing if more lemon flavor is desired.
Note: You can add celery if you like. Sometimes I do and sometimes I don't depending on the condition of my celery. Some people like to add feta cheese. I don't because I think it tastes like feet, but if you like it, go right ahead. You can add any vegetable you have hanging around and I'm sure it would still be great. It's a very forgiving salad.
1 1/2 cups medium grind bulgur
5 cups water
1 or 2 large bay leaves
1 1/2 cups dry green lentils, rinsed and examined well for stones (I found two the last time I made this)
1 large cucumber, seeded, diced smalll, salted, and drained
2 tsp kosher salt
1 cup diced green onions (or scallions)
1 cup diced sweet red pepper
1/2 cup minced fresh parsley
2 Tablespoons minced fresh basil
2 Tablespoons minced fresh dill fronds
2 or 3 cloves of fresh garlic run through a press
grated zest from one whole lemon
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
salt and pepper to taste
A pinch of hot red pepper flakes (optional)
In a medium bowl, pour the boiling water over the bulgur and let stand until most of the liquid is absorbed, about 30 minutes. Pour the wet bulgur into a fine mesh strainer to drain. Meanwhile, in a 3 quart saucepan, bring the 5 cups of water to a boil. Add the bay leaves and the lentils. Reduce heat, cover and simmer until the lentils are tender, about 20 to 30 minutes. Drain. Place the drained bulgur and lentils into a large bowl. Cool completely.
For the cucumber: Cut the cucumber in half lengthwise and remove the seeds with a spoon or melon baller. Slice the cucumber halves lengthwise into strips about 1/4 inch wide. Cut the strips into small dice and place them into your now-empty colander. Sprinkle the kosher salt over the cucumber pieces and toss with your hands to thoroughly coat the cucumber with the salt. Allow to drain for about 30 minutes. Rinse the salt off the cucumbers and pat them dry with paper towels. Throw the cukes into the bowl with the lentils and bulgur. (Messing with the cucumbers this way may seem tedious but it is important to get as much liquid out of them as possible to prevent a wet salad)
Add the peppers, lemon zest, green onions. garlic, basil, dill and parsley to the bowl. Toss everything together, mixing well. In a small bowl, whisk the lemon juice and olive oil together and pour over the salad. Or you can just pour the lemon juice and oil separately over the salad and omit the whisking part. That's what I usually do and it doesn't seem to make a difference. Season with salt and pepper and add the red pepper flakes if using. Toss everything again.
Refridgerate for about 4 hours to let the flavors meld. Serve with additional lemon wedges (the salad really soaks up the lemon juice) for squeezing if more lemon flavor is desired.
Note: You can add celery if you like. Sometimes I do and sometimes I don't depending on the condition of my celery. Some people like to add feta cheese. I don't because I think it tastes like feet, but if you like it, go right ahead. You can add any vegetable you have hanging around and I'm sure it would still be great. It's a very forgiving salad.
I also quite like tinned green beans , but they are kind of 'soft' compared to freshly cooked. I'm also partial to tinned new potatoes. They aren't at all like freshly cooked! Do you get those in US? Think this might be worth a new thread !