Vegan Lintels and bulgur with some fresh salad recipe
1 cup dried green or brown lentils, rinsed and drained
1 cup bulgur
2 1/4 cups vegetable broth or water
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Juice of 1 lemon
2 cups chopped mixed salad greens (such as lettuce, arugula, and spinach)
1 small cucumber, sliced
1 small red bell pepper, sliced
1 small carrot, grated
1/4 cup chopped walnuts (optional)
In a large saucepan, combine the lentils, vegetable broth or water, onion, garlic, cumin, coriander, smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
In a separate saucepan, bring the bulgur and 2 cups of vegetable broth or water to a boil. Reduce the heat and simmer for 10-12 minutes, or until the bulgur is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
In a large bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper. Add the cooked lentils, cooked bulgur, parsley, and mint, and toss to combine.
In another bowl, combine the salad greens, cucumber, bell pepper, carrot, and walnuts (if using).
Divide the lentil and bulgur mixture between plates and top with the salad mixture. Serve immediately.