Everyone needs a few stand-by recipes to keep on hand for cookouts, potlucks and such. This recipe is one of my favorites to take places. I have made it so many times now that I almost have it memorized. I like it because it is unique, healthy and always gets compliments. I stumbled across it in an issue of “Everyday Food” several years ago and have been making it ever since. I have made a few minor changes to adapt the recipe to our preference. This recipe was full of firsts for me. It was the first time that I ever cooked lentils or any dried bean for that matter. It was the also first time that I ever cooked or even heard of bulgar wheat. Since many of these ingredients were totally new to me and maybe new to others too, I will be writing a post about each of them. Here is the recipe. If you make it please post comments, questions and any variations you may come up with.
- 3/4 cup picked over and rinsed lentils (I use green or brown lentils.)
- 3/4 cup of bulgar wheat (Check the health food, bulk or ethnic food section of your grocery store to find it.) Use 1 cup Quinoa to make this a gluten-free dish.
1/2 teaspoon salt (I use sea salt)
- 1/4 teaspoon black pepper
- 1 pint cherry or grape tomatoes
- 3/4 cup thinly sliced green onions
- 1/4 cup lemon juice (I use freshly squeezed juice.)
- 1/3 cup extra virgin olive oil
- 1/2 cup or more of crumbled feta cheese (I use more because we really like feta!)
- Bring 1 cup of water to a boil in a small saucepan.
- Stir in bulgar, salt, and pepper.
- Cover, remove from heat and allow to sit for 30 minutes until all liquid is absorbed.
- Place lentils in a medium saucepan. Cover by 1 inch of water and bring to a boil. Reduce to a simmer then cover and allow to cook for 15 to 20 minutes. Cook the lentils until tender but still holding their shape. Drain well.
- Meanwhile slice the green onions, halve the tomatoes and juice your lemons.
- Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, onions, lemon juice, and olive oil. Sprinkle feta on top or stir it in too.
Optional: Chill in the refrigerator for 1-2 hours then sprinkle feta on top. I like the way this dish tastes after it has had time to sit a bit. This gives the bulgar and lentils a chance to soak up the lemon juice and oil.