My Pantry Shelf

Our garden harvest is in a bit of a lull these days.  The profusion of kale and broccoli that feed us through the winter is done.  While artichokes are beginning to  grace our table, the peas and fresh greens of spring have not quite matured.  The herbs however, jubilant in the rain-chasing sun, are thriving!  We have piles of oregano, mint, parsley, and chives.  I love adding combinations of them to just about any dish.

Lentil Bulgur Salad with Feta and Mint  is similar to a tabouli, though heartier.  The lentils and bulgur combine to form a complete protein.  It is incredibly nourishing and satisfying.  The mint, parsley, and lemon add bright flavors and beautiful color.  The feta contributes a creamy, tangy element.  In summertime, I would make this dish with fresh tomatoes.  In springtime, why ruin a perfectly seasonal salad with mediocre tomatoes?  I used up some dried tomatoes from last summer, but you could easily skip them altogether as well.  Make this dish ahead for a nice light dinner or bring it along to a picnic or potluck.  It travels well.

Lentil Bulgur Salad with Feta and Mint

adapted from Moosewood Cookbook by Mollie Katzen

makes 6 servings

1 cup lentils

1 cup bulgur

1/2 cup walnuts, roasted and chopped

3/4 cup feta, diced

2 stalks of celery, minced

1/4 cup chives, minced

1/2 cup parsley, minced

1/4 cup mint, minced

1/4 cup sun-dried tomatoes in oil, minced (or 1 cup diced fresh tomatoes in season)

zest of 2 lemons

1/4 cup lemon juice

2 Tablespoons olive oil

salt and pepper to taste

Place lentils in a pot and cover with water by 1  inch.  Bring water to a boil, then reduce heat, partially cover, and cook until lentils are tender- 20-25 minutes.  Drain lentils and cool.

Place bulgur in a heat-proof bowl.  Cover bulgur in boiling water, place plate over bowl, and allow to sit for 10-15 minutes.  Bulgur should be tender.  Drain off any excess water and set aside to cool.

Combine the lentils, bulgur, walnuts, feta, celery, chives, parsley, mint, tomatoes, and zest.  Pour lemon juice into a separate bowl.  Whisk while slowly streaming in olive oil.  Pour dressing over lentil bulgur mixture and toss.  Season with salt and pepper.  Serve.

Salad can be made a day in advance. Add the walnuts and tomato at the last minute.

Here is a printer-friendly version of the recipe:  Lentil Bulgur Salad with Feta and Mint

More lentil goodness:

Lentil Soup with Yams