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Ingredientes
- 1/3 c. Finely minced shallot
- 3 Tbsp. Tarragon wine-vinegar
- 1/2 c. Brown or possibly green lentils, preferably lentilles du Puy (French green lentils)
- 1 1/2 c. Water
- 1 c. Bulgur, preferably fine
- 1 tsp Salt
- 1/2 c. Finely minced celery
- 1/2 c. Finely shredded carrot
- 3 Tbsp. Finely minced tarragon leaves
- 3 Tbsp. Extra virgin olive oil, preferably extra-virgin
- 1/2 c. Walnuts, toasted lightly and minced fine
Direcciones
- In a small bowl combine shallot and 1 Tbsp. vinegar. In a small saucepan simmer lentils in water to cover by 2 inches till just tender but not falling apart, 15 to 20 min, and drain well. Add in warm lentils to shallot mix and season with salt and pepper. Cold mix, stirring occasionally.
- In a small heavy saucepan combine 1 1/2 c. water, bulgur, and salt and simmer, covered, till water is absorbed, 12 to 15 min.
- Transfer bulgur to a large bowl and cold completely, stirring occasionally.
- Add in lentils to bulgur with celery, carrot, tarragon, remaining 2 Tbsp. vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
- Serves 4 as an entree or possibly 6 as a side dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 863g | |
| Calories 1437 | |
| Calories from Fat 532 | 37% |
| Total Fat 61.2g | 77% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2458mg | 102% |
| Potassium 2244mg | 64% |
| Total Carbs 185.01g | 49% |
| Dietary Fiber 59.4g | 198% |
| Sugars 6.73g | 4% |
| Protein 49.24g | 79% |
