Green Lentil and Bulgur Salad

from Gretchen

• 1/2 cup green lentils
  
• 1 1/2 cup water
  
• 1 cup bulgur
  
• 3 tbs. lemon juice
  
• 3 tbs. olive oil
  
• 1 clove garlic
  
• 1/2 medium red onion chopped
  
• 1/2 cup uproasted red peppers
  
• 1/4 cup chopped parsley
  
• 1 tomato, diced
  
• 1/2 cup feta cheese, crumbled

  Cover lentils with water and simmer until barely tender—about 15-20 minutes. Drain and cool.

  Bring water to a boil and pour over bulgur. Cover until water is absorbed. Fluff with a fork, and cool.

  Whisk the olive oil and lemon juice. Add minced garlic, onion, red pepper, and parsley. Add bulgur and lentils and fold together.

  Transfer to salad bowl. Add tomatoes and feta.

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  This recipe was featured on MPR's Tuesday Night Kitchen, a weekday online-only food program from The Splendid Table.

  More Tuesday night recipes:
  Select a recipe... Nixon's Pasta Chopped Chive "Pesto" Candied Walnuts Supper Salad Cooked Dressing Classic Vinaigrette Dressing Indian Grilled Vegetables Grilled Portobello Mushrooms Cuccia Green Lentil and Bulgur Salad Red Lentil Chopped Liver Pappardelle with Lentils Penne with Roasted Peppers Roasted Onions

  NOTE: The Tuesday Night Kitchen recipes listed here have not been tested by Lynne Rossetto Kasper, except for those contributed by Lynne herself and those for which we indicate otherwise. Bear in mind that measurements, techniques, and cooking times may need to be adjusted when you try these recipes in your own kitchen.

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