This weeks salad was once again a practice in cleaning out the refrigerator/pantry. I had a about half a bag of dried green lentils plus about 1/2 cup bulgur wheat in the cabinet, so I decided I would build my weekly salad out of these two items. Throw in the last bits of veggies left in the fridge before the farmers’ market trip and voila.
Steve has really come to like these weekly salads of mine. He loves that I’m putting other things on salad greens. Besides vegetables. Well, they are still vegetables, but I get what he’s saying. And it’s true, it does make the overall salad more interesting. Plus, you end up getting a lot more yummy vegetable matter in your meals. So it’s a win.
The recipe below is just an estimate, based on what I had leftover in my kitchen. Feel free to substitute with what you have in your kitchen. Get creative. Switch up the herbs and spices. Do what sounds good to you. Then, add a couple spoonfuls to your regular green salad and you’re good to go.
I usually end up with about 1 quart of my weekly salad. This week I wound up with about 2 quarts. This is a good amount if there are two people eating this throughout the week. If there’s only one of you, split the recipe in half.
Green Lentil & Bulgur Wheat Salad
- 2-3 cups cooked green lentils (drained and cooled)
- 1 cup cooked bulgur wheat (cooled)
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 sun dried tomatoes, diced
- 2 big handfuls flat leaf parsley, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 tsp. ground cumin
- 1/4 tsp. cumin seeds
- 1/4 tsp. crushed red pepper
- 3-4 grinds of black pepper
- 1/4 tsp. kosher salt
In a large bowl combine lentils, bulgur, veggies and parsley. Add remaining ingredients and fold together. I like the folding technique because it combines everything well without smooshing the lentils. That’s it. It’s really easy and will feed you all week.