Bulgur and lentil salad

Bulgur and lentil salad

By
From
Eat Istanbul
Serves
4-6
Photographer
David Loftus

Ingredients

Quantity Ingredient
150g dark bulgur wheat
150g green or yellow lentils
2 garlic cloves, peeled
2 fresh bay leaves
6 spring onions, trimmed and sliced
2 ripe tomatoes, peeled, deseeded and chopped
2 red peppers, deseeded and sliced
1 red onion, peeled and thinly sliced
3 tablespoons fresh flat-leaf parsley, roughly chopped, including stems
3 tablespoons fresh mint leaves, roughly chopped
3 tablespoons fresh dill, roughly chopped, including stems
150ml extra virgin olive oil
4 tablespoons pomegranate molasses
2 lemons, grated zest and juiced
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1 teaspoon sumac

Method

  1. Place the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30–45 minutes.
  2. Put the lentils, garlic and bay leaves in a saucepan over medium heat. Cover with plenty of cold water and bring to the boil. Lower the heat and simmer, covered, for 20–30 minutes or until tender. Drain in a colander, discard the garlic and bay leaves and place the lentils in a large bowl.
  3. Drain the bulgur in a colander, then transfer to a clean tea towel and pull the sides up before squeezing tightly to get rid of any excess water. Add it to the bowl of lentils. Add the spring onions, tomatoes, peppers, onion, parsley, mint and dill and mix well. Season generously with sea salt and freshly ground black pepper. Add the olive oil, pomegranate molasses, lemon zest and juice and mix again.
  4. Leave for 30 minutes to allow the flavours to infuse, then serve sprinkled with the sumac.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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