Description
This herby bulgur salad is a combo of lentils, bulgur wheat, mint, parsley, and pistachios, paired with a cumin-forward dressing that ties everything together so well!
Ingredients
Scale
Salad Ingredients
- 1/2 cup dry french green lentils
- 1/2 cup fine-grain bulgur wheat + 1 1/4 cups water
- 1/2 cup firmly packed minced parsley
- 1/4 cup firmly packed minced mint
- 1/4 cup chopped roasted unsalted pistachios
Dressing aka Tadka
- 3 tbsp extra virgin olive oil or butter
- 1 tbsp honey or maple syrup
- 1–2 cloves garlic, finely minced or grated
- 2 tsp cumin seeds
- 1 tsp coriander
- 1 tsp kosher salt, plus more as needed
- 2 tbsp lemon juice
Instructions
- Begin by cooking the lentils. Cook the lentils as you would pasta. Fill a large pot with water and pour in the lentils (make sure there is 2-3 inches of water above the lentils). Place the pot on the stove and bring to a boil on high heat, then reduce the heat to medium-high, cover partially with a lid and let the lentils cook until tender, but still firm. There should still be a bite to them still! My lentils took about 25 minutes to cook, but keep in mind that yours could take a little more or less time so start checking them around the 15-20 minute mark. Once the lentils are done cooking, drain in a colander or sieve and rinse them thoroughly with cold water.
- Cook the bulgur wheat (it’s a similar process to cooking rice). Pour the bulgur wheat into a large saucepan and rinse well. Then pour in the water and a large pinch of salt. Place the pot on the stove and bring to a boil on high heat. Once the bulgur has reached a roiling boil, reduce the heat to medium-low, cover partially, and continue to cook for 15 minutes. Once the bulgur is tender and fluffy, drain any excess water and return to the stove. Cover the pot with the lid and let sit and steam for 10 minutes. Fluff with a fork before you serve it!
- Prep the herbs and pistachios. While the lentils and bulgur cook, prep the herbs and pistachios and dump into a large serving bowl.
- Add in the lentils and bulgur. Once the lentils and bulgur are don, add them both into the serving bowl and set aside.
- Make the dressing or tadka. In the pot you used to cook the bulgur wheat, add in the olive oil or butter, along with the honey, garlic, cumin seeds, and coriander. Gently heat the mixture on medium heat until it begins to gently bubble, stirring as needed. Remove from the heat and pour over the salad. Finally, squeeze over the lemon juice and finish with a generous teaspoon of kosher salt.
- Toss the salad together and adjust salt as needed before serving!