Category Archives: Salad

Herbed Lentil and Bulghur Salad

I found this recipe the other day via SparkPeople.com.  I am trying to get my family and I to eat more healthier foods so now I am on the look out for recipes that I know everyone in the family will eat.

I made this two days ago and it was so good.  It is like a tabbouli salad but with more fresh herbs, and the addition of brown lentils, a little more veggies, and some walnuts.  My husband and I really liked the salad…the kiddos…well three out of four ate it and liked it.  I will definitely make it again.

Here’s the recipe:

Herbed Lentil and Bulghur Salad (makes 4 to 8 servings)

Ingredients:

1 cup of brown lentils

2 cups of water (for cooking the lentils)

1 cup of bulghur

2 cups of boiling water (for soaking the bulghur)

1/4 cup lemon juice

1/4 cup olive oil

2 cloves of garlic, finely minced

3 tablespoons of fresh mint, chopped

3 tablespoons of fresh dill, chopped

3 -4 green onions, chopped

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1 stalk of celery, chopped

1/4 cup roasted walnuts, roughly chopped (or if you prefer roasted pine nuts or roasted slivers of almonds)

1/4 cup sliced kalamata olives or sliced pimento olives

1/4 cup of lite feta cheese , used to top the salad with

chopped tomatoes for topping

salt and pepper to taste

Directions:

Wash and rinse the brown lentils.  Add to a pot  with the 2 cups of water.  Partially cover and cook for 20 minutes.  Drain and place into a large bowl.

While the lentils are cooking, soak the bulghur wheat in a bowl with the 2 cups of boiling water.  When the lentils are done cooking drain and remove as much of the water from the bulghur and then add to the lentils.

In a small frying pan, heat the olive oil and add the minced garlic.  Cook for just a couple of seconds and then add to the lentils and bulghur.

Add the remaining ingredients, except for the feta cheese and tomato, and then add salt and pepper to taste.  I really don’t think it needs additional salt because of the olives.  The tomatoes and feta will be used to top the salad when you serve it.  Just put about a tablespoon of the feta cheese on top of the salad and as much as the chopped tomatoes as you want.

Yummm, this is just soooo good!  I am going to make some more for lunch today!  Oh, and I want to add that this would go really well with some grilled chicken breast.

Enjoy!

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Cucumber and Yogurt

I like to eat this with basically any rice dish because it makes for a satisfying meal-in-one with no need for any meat or chicken.

 

The cucumbers that we have available in the UAE are nothing like the huge cucumbers found in the US.  Here we have small cucumbers the size of a pickle.

 

If you live in the UAE, I like to use the Milco brand of yogurt because it has a pleasing creamy taste and is not tart tasting like regular yogurt.

 

What is nice about this recipe is that you can add more cucumbers or less or you can add more yogurt if you want.  Try it my way first and then tweak it to suit your taste!

 

My basic rule is to use 1 cucumber to one cup of yogurt.

 

This recipe will make about four cups.

 

3 cucumbers, shredded

3 cups of yogurt

1 teaspoon salt

1 clove of minced garlic (optional)

 

In a medium bowl, add all of the ingredients and mix well.

 

Keep in the fridge until ready to serve.

 

Enjoy!