Thursday, May 16, 2013

salad days—bulgar and lentil salad

the weather here has finally been warming up a bit, which means instead of soups i've been making loads of salads. this is one that i make a lot because it requires things i usually have in the house, it's quick to throw together, and it's tasty. it might even be healthy (though my portions probably negate the "healthiness" factor).

anywho, on with the ingredients:

1/2 cup bulgar wheat (i use bob's red mill bulgar) + 1/2 cup water for cooking
1/4 cup lentils + 3 cups water for cooking
1/2 cucumber, chopped and seeds removed (i usually get a pretty big cucumber so that there's some to snack on)
1 plum tomato, chopped and seeds removed
1 green onion, chopped (optional, i don't always remember to put this in)
garlic powder
lemon juice (fresh is probably best, and if you've got lemons in the house, more power to you. i don't.)
olive oil
baby spinach

and the instructions (for people who follow instructions—i.e. not me):
1) cook your bulgar wheat (i've forgotten what it says on the package, but i just cook it about 1:1 like i would couscous—bring water to a boil, pour in wheat, cover, remove from heat—by the time i'm done with everything else, it's ready to go)
2) cook your lentils (bring water to a boil, dump in your lentils, turn heat down to a low boil and let them cook away for about 20 minutes, drain and rinse)
3) chop your veg (don't forget to test your cucumber, or have your taste-tester help with this part)
4) once everything is chopped and cooked, throw it all in a bowl (well, not THROW, but dump carefully so that you don't get your counter all messy like mine)
5) sprinkle with garlic powder, salt, and pepper to taste
6) drizzle with lemon juice and olive oil (i don't measure, but i'm guessing about a tablespoon of each)
7) give that mess a big stir to make sure it's all mixed up and thoroughly confused
8) serve over baby spinach

i could totally go for a big bowl of this right now. i'm kind of obsessed.

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