Lentil and Bulgur Spicy Salad

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This Lentil and bulgur Spicy salad is not Cypriot dish but some of its ingredients are much closer to Cypriot cuisine, as I was inspired to make it by a Bulgur Pilaf we make in Cyprus.  

As I wanted to make something different, I combined the lentils with bulgur and added cumin, fresh coriander and other ingredients which I imagined would match.  

The result was amazing and made a perfect nutritional, light, side dish and why not a main dish.  The dish is vegan but if you like you can serve it with some Greek yoghurt.

If you do not have the time, you can make most of the preparation ahead.  When cooking lentils, you can cook more and keep some in the fridge or deep freezer.

You can also soak the bulgur from the previous day and then it takes just a little time to put this dish together.

If you have leftovers, you can store the dish in the refrigerator for a few days without affecting its texture or taste.

It is a perfect summer dish if you want to put more legumes in your daily diet, during the hot summer weather!

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Lentil and Bulgur Spicy Salad

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A perfect nutritional, light, summer side dish and why not a main dish. The Lentil and Bulgur Spicy Salad is vegan but if you are not vegan, it goes well with some Greek yoghurt.

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Ingredients

• 3 cups cooked small brown lentils
• 1 bay leaf
• Salt to taste
• 1 cup coarse bulgur
• 2 cups water
• Salt to taste
• 3 - 4 tbsp garlicky olive oil
• 1 medium onion, finely sliced
• 3 green onions, including green part
• 2 roasted garlic cloves, finely chopped
• 1/4 tsp cumin
• 1 tbsp mixed Greek spice mixture
• 1 tsp salt
• Freshly ground black pepper
• 1 nest angel hair
• Zest and juice of 1 juicy lemon
• 1/4 cup finely chopped parsley
• ½ cup finely chopped fresh coriander
• 2 gherkins, cut into small pieces
• 1 tbsp capers
• 8 Kalamata olives, pitted
• 3 tbsp extra virgin olive oil
• 40 grams coarsely chopped almonds, skin on

Instructions

Wash the lentils and bring to a boil. Lower heat and cook for ten minutes. 

Drain and add fresh water. Bring to a boil again, lower heat and cook with a bay leaf and some salt for about 20 - 30 minutes, until tender but intact.

Remove from the heat and discard the bay leaf. Drain and set aside until they cool.

Meanwhile, place the bulgur in a medium bowl, and add salt, cover with 2 cups of water and set aside until the water is absorbed, for about 20 minutes.

Heat the olive oil in a skillet and sauté the onion and green onions, only white part, until translucent. Add the green part, finely chopped as well as the garlic and spices and sauté for a few minutes. Add the angel hair, crumbled and sauté until it begins to lightly brown.

Add the bulgur, with any water, which has not been absorbed, and mix.  Add the lemon zest, lemon juice and the cooked lentils and mix well.

Turn off the heat and cover the skillet with the lid or aluminum foil. Set aside for ten minutes until all the fluids have been absorbed.

Mix in the gherkins, capers, parsley, fresh coriander, Kalamata olives, almonds and olive oil and mix well.

Refrigerate for half an hour and serve as a side or main dish.

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

I am linking this recipe to My Legume Love Affair #50, hosted by its creator Susan, The Well Seasoned Cook.

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Kopiaste and Kali Orexi!

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