Lentil and Bulgur Spicy Salad
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!
Lentil and Bulgur Spicy Salad
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.
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 tablespoon garlicky olive oil
- 1 medium onion, finely sliced
- 3 green onions, including green part
- 2 roasted garlic cloves, finely chopped
- ¼ teaspoon cumin
- 1 tablespoon mixed Greek spice mixture
- 1 teaspoon salt
- Freshly ground black pepper
- 1 nest angel hair
- Zest and juice of 1 juicy lemon
- ¼ cup finely chopped parsley
- ½ cup finely chopped fresh coriander
- 2 gherkins, cut into small pieces
- 1 tablespoon capers
- 8 Kalamata olives, pitted
- 3 tablespoon 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.
I am linking this recipe to My Legume Love Affair #50, hosted by its creator Susan, The Well Seasoned Cook.
Like this post?
You can hover over this image to pin it to your Pinterest board. Also, please feel free to share it with your friends and fellow bloggers, using the share tools below.
Kopiaste and Kali Orexi!
Hi Ivy! Thanks for dropping by earlier and I appreciate your comments. Sorry I couldn't be part of this event. (the moving killed me but now its finished). I must try bulgur when I come to Greece! Γειακαι χαρα!
Peter, I don't even want to think of what you went through. No problem my friend, just a pity we missed a lovely recipe from you. We must meet when you come to Greece!
I love your blog and happy to find so many vegan recipes. Thank you for posting such delicious and healthy recipes:)
Hugs,
Lisa
Lisa, you are welcome. Greek Orthodox religion has a lot of fasting periods, so it's easy to be creative and make new vegan recipes
Thanks a lot Jenn.
What a great recipe! I can't say it enough! 🙂
It love all the ingredients!
Ivy the recipe is just too good!!
I have something for you :))
A very fine recipe, Ivy. I've always been a great fan of bulgur. Thank you so much for joining MLLA 50. The round-up will be online soon. Apologies for delay.
@ Susan: It was my pleasure.
@ Swait: Glad you like it!
Hello again, Ivy! I just wanted to tell you what a treat it is to come to your blog and see good food, love, and kindness.
There is a HUGE Greek community in my city and I grew up eating Greek food at all of the local eateries and homes of my Greek friends. My world view of greek cuisine has been utterly limited. You have opened my eyes to so many dishes and combinations! I thought I had experienced it all! Thank you, my friend, for having such a wonderful blog 🙂
Great recipe. I would love to try it. BTW, I have a treat for you in my blog,check it out..
Hi Nikki. I'm glad to see you again. I am glad you found something of interest in my blog and as I have already told you I enjoy reading your posts, not only for the drool worthy recipes you post but I can distinguish from your posts that you are a very cultivated person, blogging with humour.
Great post Ivy. You are such a creative person. I wish I could get some bulgur wheat and make your recipe.
Hi Hetal, this is so sweet of you, two awards in a day. Thanks my friend.
Deeba, thanks a lot for your kind words. I would love to send you some. Sending you an e-mail..