Lentil and Bulgur Salad With Pomegranate Molasses Vinaigrette | Oregonian Recipes
"While this salad stands well on its own, it also pairs beautifully with grilled or roasted lamb, salmon, or tuna. Freekah, or roasted green wheat, which is a......"
INGREDIENTS
•
3 cloves garlic, chopped
•
1 bay leaf
•
Salt
•
11 cups water (divided)
•
1 cup lentils du Puy (French green lentils), sorted and rinsed
•
4 tablespoons vegetable oil (divided)
•
1 cup coarse-ground bulgur
•
1 teaspoon cumin seeds
•
1/4 cup lemon juice
•
2 tablespoons pomegranate molasses (see note)
•
1 tablespoon firmly packed brown sugar
•
1/4 cup extra-virgin olive oil
•
Freshly ground black pepper
•
1/2 cup chopped fresh Italian (flat-leaf) parsley
•
1 cup chopped roasted red bell peppers (from a jar is fine)
•
3 green onions, root end and tops trimmed, chopped
•
1/4 cup finely chopped rehydrated or oil-packed sun-dried tomatoes
•
1/2 cup walnuts, toasted (see note)
•
4 ounces feta cheese (preferably Bulgarian), crumbled
ADVERTISEMENT