This is a recipe I had for a wheat and lentil salad. I modified it quite a bit by changing the dressing to a citrus dressing and adding sunflower seeds and black olives. Adding orange segments to this recipe would also be a good addition to the flavor and texture.
This is a slightly chewy, crunchy salad that has a hint of citrus with a nutty flavor. Whew! How is that for a description?
Bulgur Wheat and Lentil Salad
For the Salad-
1½ cups of water
½ cup of dried lentils
½ cup of bulgur wheat
1 can pitted medium black olives, drained
2 cup of thinly shredded red or green cabbage
1 carrot finely shredded or grated
½ cup of roasted sunflower seeds
For the Citrus Dressing-
½ cup orange juice
1 teaspoon grated orange peel
2 tablespoons honey
1-2 teaspoon Dijon mustard
2 teaspoons poppy seeds
pinch of salt and a good grinding of black pepper.
¼ cup of olive oil
In a medium sauce pan, boil the water. Add lentils. Cover and reduce heat to low and simmer for 10 minutes. Add bulgur wheat to the lentils, cover and simmer for an additional 10 minutes. Remove from heat and place the cooked lentils and wheat into a large mixing bowl until cool about 20-25 minutes.
In the meantime prep your cabbage and carrots. In a small mixing bowl , whisk together the orange juice, cider vinegar, orange peel, honey, poppy seeds, mustard, salt and pepper. In a slow stream whisk in oil until emulsified.
To the cooled wheat and lentils add the cabbage, carrots, black olives and sunflower seeds. Pour in the dressing and toss to coat. Salt to taste.
You can serve immediately or chill until ready to serve.
Note: Orange segments would also be a good addition to this salad.