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Bulgur and Lentil Salad with Tarragon and Walnuts

1/3 c Finely chopped shallot
3 tb Tarragon wine-vinegar
1/2 c Brown or green lentils; preferably lentilles du Puy (French green lentils)
1 1/2 c Water
1 c Bulgur; preferably fine
1 ts Salt
1/2 c Finely chopped celery
1/2 c Finely shredded carrot
3 tb Finely chopped tarragon leaves
3 tb Olive oil; preferably extra-virgin
1/2 c Walnuts; toasted lightly and chopped fine


In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.

In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.

Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts, and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Serves 4 as an entree or 6 as a side dish.


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