Tabbouleh

Name: Tabbouleh
Ingredients: 1/2 cup dried lentils; 2 cups water; 1 cup bulgur, uncooked; 2 cups boiling water; 1/2 cup lemon juice; 1 cup coarsely chopped fresh parsley; 1 cup coarsely chopped fresh mint; 1 cup cherry tomato halves; 1 cup sliced canned artichoke hearts, drained; 1 cup peeled, seeded, and diced cucumber; 1/2 cup minced purple onion; 1/2 teaspoon pepper; 1 1/2 tablespoons olive oil; 2 cloves garlic, minced; Fresh mint leaves (optional); Pita wedges (optional)

16 ingredients

2 steps

Ingredients

1/2 cup dried lentils
2 cups water
1 cup bulgur, uncooked
2 cups boiling water
1/2 cup lemon juice
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh mint
1 cup cherry tomato halves
1 cup sliced canned artichoke hearts, drained
1 cup peeled, seeded, and diced cucumber
1/2 cup minced purple onion
1/2 teaspoon pepper
1 1/2 tablespoons olive oil
2 cloves garlic, minced
Fresh mint leaves (optional)
Pita wedges (optional)

Directions

1

Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2

Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes. If desired, garnish with mint leaves, and serve with pita wedges.