MEDITERRANEAN LENTILS
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250 g (8 oz/1 ¼ cups) brown or green lentils
250 g (8 oz) tomatoes, skinned, seeded and diced
3 sticks celery, sliced
125 g (4 oz) button mushrooms, sliced
celery leaves and lemon slices, to garnish
SPICY LEMON DRESSING:
ml (2 ½ fl oz/ 1/3 cup) virgin olive oil
1tablespoon lemon juice
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
½ teaspoon ground cumin
salt and pepper
How to make MEDITERRANEAN LENTILS
METHOD:
Heat oil in a saucepan, add shallots and garlic and cook for 2-3 minutes. Add bulgar wheat and stir for l minute over a medium heat. Gradually pour in hot stock and simmer for 5 minutes. Add carrots, celery and leeks and cook for 5 minutes. Stir in courgettes and cook for a further 2 minutes. Set aside.
To make the dressing, mix all the ingredients together in a bowl, then stir into bulgar salad. Leave to cool, then check the seasoning.
Serve garnished with fresh mint leaves.
Posted By:
rumsha, karachi