Lentil and Tomato Tabbouleh
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If you haven't tried tabbouleh yet, then this is the
Recipe and photo from Good Housekeeping July-09 |
| 6 | cups water |
| 1 | cup bulgur |
| 1 | cup French green or brown lentils, picked over, rinsed, and drained |
| Salt and pepper | |
| 1/3 | cup fresh lemon juice plus lemon wedges for garnish |
| 2 | tbsp olive oil |
| 6 | lg plum tomatoes, chopped |
| 1 | medium (13 to 14 oz) English (seedless) cucumber, peeled in alternating strips |
| and chopped | |
| 3 | green onions, thinly sliced |
| 1 | cup packed fresh mint leaves, chopped |
DIRECTIONS:
| 1. | In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place |
| bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well. | |
| 2. | Meanwhile, to remaining boiling water in saucepan, add lentils and ½ teaspoon salt. |
| Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. | |
| Drain lentils well in colander. | |
| 3. | In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and ¼ teaspoon freshly-ground |
| black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 | |
| minutes or until cool. | |
| 4. | Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh |
| and refrigerate at least 2 hours or overnight. Makes 10 cups. To serve, stir in mint and | |
| garnish with lemon wedges. |
Each serving has approximately 135 calories, 3 g fat, 0 cholesterol, 255 mg sodium, 22 g carbohydrate, 8 g fiber, 7 g protein