Serves a Crowd

Lentil And Bulgur Salad: Turkish Bat by Nese Yurtcu,

May 25, 2021
0 Ratings
Photo by NeseYurtcu
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves A larger serving bowl
Author Notes

So healthy, juicy and delicious you must make this. Recipe from Turkish Black Sea Region. Definitely revitalizing. Can be served as a salad or as a cold soup. —NeseYurtcu

What You'll Need
  • 175 grams fine bulgur
  • 300 grams green lentils
  • 1 handful parsley
  • 1 handful dill
  • 1 onion
  • 1 red pepper
  • 1 tablespoon tomato paste
  • 3 lemons
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dry mint flakes
  1. Place the bulgur in a large deep serving pot. Add drinking water to cover. Drain the excess water.
  2. Rinse the lentils. Then put them in a deep pot and cover them with water. Bring water to a boil and then rinse again. Add fresh water to cover and start cooking again.
  3. Cook until lentils are edible. Do not overcook. Pour the lentils with their water onto the bulgur. Mix, cover and set aside.
  4. Meanwhile, rinse the parsley and the dill and chop to tiny pieces. Leave out the thick stalks.
  5. Take out the seeds of the red pepper and chop to small cubes.
  6. Put everything in the serving ball including the lemon juice, spices and herbs, the bulgur and lentils. Mix well, add cold drinking water.
  7. Rest in the fridge for about 15 minutes for flavours to blend. Enjoy

See what other Food52ers are saying.

0 Reviews