Lentil and Bulgur Salad / Turkish Bat Salad
This salad can be the definition for "healthy eating".
Servings 8 Servings
Calories 240kcal
Ingredients
- 175 grams fine bulgur
- 300 grams green lentils
- 1 bunch parsley
- 1 bunch dill
- 1 bunch spring onions
- 1 red pepper
- 2 tablespoons tomato paste
- 1 tablespoon pepper paste
- 3 lemons about 100 millilitres (3/4cup)
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon dry mint flakes
- cold water to cover
Instructions
- Place the bulgur in a large deep serving pot. Add drinking water to cover. Drain the excess water.
- Wash the lentils. Then put them in a deep pot and cover with water.
- As soon as the water comes to a boil, remove to pot from the stove. Drain the lentils, rinse and put fresh water. Return back to the stove and start cooking again.
- Cook until lentils are edible. Do not overcook and turn the lentils into a puree.
- Drain the lentils, do not wash again and while still warm, pour them on top of the bulgur. Mix, cover and set aside.
- Meanwhile rinse the parsley and the dill and chop to tiny pieces. Leave out the thick stalks.
- Wash the fresh red pepper, take out the seeds and chop to small cubes.
- Wash, peel the outer layer of the green onions and chop to thin pieces.
- Mix pepper paste and tomato paste in a little bowl.
- By now the bulgur is probably cooked with the warmth of the lentils. Add all the greens you have prepared.
- Squeeze out the juice of the lemons and add.
- Add mint, red pepper flakes and salt to taste.
- Mix well and add drinking water to cover everything. You can choose to serve with less water.
- Taste and adjust spices.
- Serve chilled in small bowls as a side or main dish or as a cold soup.
- Soak grape leaves in boiling water and serve next to it. Some like to wrap this salad in grape leaves and eat it like that.
- Can be kept in the fridge for 1-2 days.
Notes
Storage: keeps for 3 days. Keep covered and in the fridge. Mix before serving.
Check blog post for substitutes of ingredients.