josiespcah6ojsh
Cathlete
1 c dry lentils
2 c water
1 c bulgar wheat
1 c boiling water
1/4 c olive oil
1/4 c lemon juice
2 cloves garlic,crushed
1 t salt
1/2 t oregano
2 Tbs freshly minced mint
2 to 3 Tbs freshly minced dill or 2-3 t dried dill
black pepper
1/4 c freshly minced papsley
1/3 c finely minced red onion
1 bell pepper diced
1/2 stalk minced celery
1/2 c feta cheese
1/2 c olives
1 med tomato diced
1/2 c chopped,toasted walnuts
lemon wedge for garnish
place lentils in med. sauce pan,cover with water,and bring just to a boiling point.turn heat on low,partially cover,and simmer without agitation 20-25 min. or until tender but not mushy.drain and transfer to a large bowl.
while the lentils are cooking,place the bulgar in a small bowl.add boiling water,cover with a plate and let it stand 10-15 min. add everything to the lentils except tomato chunks,walnuts,and lemon wedges. mix gently,cover,and refrigerate.top with garnishes
from The New Moosewood Cookbook
since i wrote it the old forums i redid it
laura
2 c water
1 c bulgar wheat
1 c boiling water
1/4 c olive oil
1/4 c lemon juice
2 cloves garlic,crushed
1 t salt
1/2 t oregano
2 Tbs freshly minced mint
2 to 3 Tbs freshly minced dill or 2-3 t dried dill
black pepper
1/4 c freshly minced papsley
1/3 c finely minced red onion
1 bell pepper diced
1/2 stalk minced celery
1/2 c feta cheese
1/2 c olives
1 med tomato diced
1/2 c chopped,toasted walnuts
lemon wedge for garnish
place lentils in med. sauce pan,cover with water,and bring just to a boiling point.turn heat on low,partially cover,and simmer without agitation 20-25 min. or until tender but not mushy.drain and transfer to a large bowl.
while the lentils are cooking,place the bulgar in a small bowl.add boiling water,cover with a plate and let it stand 10-15 min. add everything to the lentils except tomato chunks,walnuts,and lemon wedges. mix gently,cover,and refrigerate.top with garnishes
from The New Moosewood Cookbook
since i wrote it the old forums i redid it
laura