Lentil and Bulgur Salad Best Family Recipes

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Lentil and Bulgur Salad

"Though this is a salad, it's miles massive sufficient to be a major dish. It keeps refrigerated for a few days."

Ingredients :

Salad:
4 cups boiling water
1 dice vegetable bouillon
1 cup dry lentils
1 cup bulgur
2 cups boiling water
1 cup minced fresh parsley
half of cup minced sweet onion
Dressing:
1/four cup chook broth
2 tablespoons red wine vinegar
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
half of teaspoon Worcestershire sauce
half teaspoon dried basil
1/4 teaspoon floor cumin
1/four teaspoon salt, or to flavor
1/8 teaspoon warm pepper sauce (which includes Tabasco®)
freshly floor black pepper to flavor
1/2 cup thinly sliced scallions

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

Combine 4 cups boiling water and bouillon cube in a saucepan till dissolved; upload lentils and cook dinner over medium warmth until lentils are tender, about half-hour. Remove saucepan from warmth and permit stand for 10 minutes. Drain excess water.
Put bulgur in a warmness-evidence bowl; pour in 2 cups boiling water. Let aggregate stand till bulgur has absorbed most of the water and is smooth, about 10 minutes. Drain excess water.
Combine lentils, bulgur, onion, and parsley in a large bowl.
Mix fowl broth, pink wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-becoming lid and shake till dressing is nicely-combined. Pour dressing over lentil aggregate and blend nicely; pinnacle with scallions.

Notes :

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