150g dark bulgur wheat

150g green or yellow lentils

2 cloves of garlic

2 fresh bay leaves

6 spring onions

2 ripe tomatoes

2 red peppers

1 red onion

½ a bunch of fresh flat-leaf parsley

½ a bunch of fresh mint

½ a bunch of fresh dill

150 ml extra virgin olive oil

4 tablespoons pomegranate molasses

2 lemons

1 teaspoon sumac

Bulgur and Lentil Salad Method

Place the bulgur in a bowl, cover with boiling water and leave to expand and cool for 30 to 45 minutes.

Put the lentils, garlic and bay leaves in a saucepan over a medium heat. Cover with plenty of cold water and bring it to the boil. Lower the heat and simmer, covered, for 20 to 30 minutes, or until tender.

Drain in a colander, discard the garlic and bay leaves and place the lentils in a large mixing bowl. Drain the bulgur in a colander, then transfer to a clean tea towel, wrap it up and squeeze tightly to get rid of excess water. Tip it into the lentils.

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