Brown Lentils Salad
cooker, 2 bowls, mesh skimmer, cutting board, knife, baking sheet, oven
- ⅝ cups brown lentils
- ¼ cup coarse bulgur
- 2 cups water
Fill a cooker with water, add the lentils and bring it to a boil. Simmer for 10 minutes. Add the bulgur and let it cook for 10 more minutes then turn off the heat.
- mesh skimmer
Using a mesh skimmer, transfer the lentils and bulgur to a bowl.
- ⅜ sweet pepper
- ¾ carrots
- 2 zucchini
- cutting board
Cut the carrots, zucchini and pepper into desired shapes.
In a bowl, mix the veggies with 2 tbsp olive oil, salt and pepper.
- baking sheet
Transfer the veggies to a baking sheet and bake in the oven for 20 minutes at 200°C.
Add your roasted veggies to the lentils bowl.
- 1⅝ cloves garlic (grated, for serving)
- ⅛ cup olive oil (for serving)
- 1¼ lemon juice (for serving)
Prepare the dressing by mixing olive oil, lemon juice and garlic. Pour the dressing over the lentils and mix. Bon Appétit!