Red Lentil Salad with Dried Fruits and Toasted Pine Nuts
Salads • Greek
Description
Red Lentil Salad with Dried Fruits and Toasted Pine Nuts
Ingredients
- Water 1½ cups
- Ground Cinnamon ½ teaspoon
- Salt ½ teaspoon
- Bulgur 1 cup
- Pistachios 3 tablespoons
- Pitted olives 5 oz
- Dried Apricots 5 oz
- Chopped Sage Leaves 0 oz
- Chopped Sage Leaves 0 oz
- Olive Oil 2 tablespoons
- Meyer Lemon Juice ¼ cup
- Lentils 5 oz
- Grated Lemon Zest 2 teaspoons
Step-by-Step Guide
Step 1
In a pot, bring water to a boil, adding cinnamon and ½ teaspoon of salt. Add bulgur, stir, remove from heat, cover, and let sit for 30 minutes. Then transfer to a bowl and cool for 15 minutes.
Step 2
Meanwhile, in boiling water, adding the remaining salt, cook the lentils for 10–15 minutes until tender. Drain and rinse under cold water.
Step 3
In a well-heated skillet, toast the pine nuts for 2–3 minutes until golden. Cool.
Step 4
In a bowl, combine bulgur, lentils, chopped dried fruits, pine nuts, parsley, mint, olive oil, lemon juice, and lemon zest. Mix well.
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