BULGHUR AND LENTIL SALAD WITH MINT
by: Rita Heikenfeld

Lentils, mentioned in the Bible, are powerhouses of nutrition. Pick fresh tomatoes from the garden to add more homegrown flavor, along with a good amount of lycopene (great for tummies and prostates). Basil adds iron and potassium and lends a slightly clove like licorice flavor to the dish. Mint is wonderful as a digestive aid, contains vitamin C and is used in natural mouthwashes along with rosemary and anise. Again, go to taste on the aromatics here.

1/2 to 3/4 cup lentils
1 cup bulghur wheat, reconstituted
Salt and pepper to taste
2 tomatoes, chopped, enough to make a generous 2 cups
1 bunch green onions, both green and white bulb end (remove roots), slice thinly
1/4 cup chopped mint
1/2 teaspoon cumin
2-4 tablespoons lemon juice
1-2 tablespoons olive oil
4 oz Feta cheese with basil and sundried tomatoes (or plain Feta), crumbled

To reconstitute wheat: Place wheat in bowl and rinse under cool water three times. Leave about 1/4" water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Pick over lentils and rinse. Place in saucepan and cover with an inch of water. Bring to a boil and reduce to a simmer. Cover and cook about 15-20 minutes, until they are tender but not mushy. Drain.

Mix lentils, reconstituted wheat, tomatoes and onions together. Add cumin, lemon juice and olive oil. Add salt and pepper. Sprinkle with Feta. Serves 8. 

Copyright Rita Heikenfeld 2005