In a large pot, combine lentils and water. Bring water to a boil
over medium-high heat, then reduce heat to low, cover, and
simmer lentils for 15 minutes, or until almost tender.
While lentils are cooking, prepare vegetables- Slice grape
tomatoes into thin rounds, slice parsley leaves into slivers, and
finely dice onion. Set vegetables aside.
Add bulghur to the lentils and stir to fully moisten. Add 1/2 c.
water if the mixture looks dry (the bulghur should be able to soak
up a significant amount of water).
Turn off the heat, cover the lentil-bulghur mixture, and let sit for
20 minutes. After 20 minutes, check bulghur for tenderness— let
sit for 5 minutes longer if bulghur is still tough.
Drain any excess water from lentil-bulghur mixture, and then
add tomatoes, parsley, and onion to pot, along with olive oil,
lemon juice, and cinnamon.
Stir to thoroughly combine ingredients. Add salt to taste. Top
tabbouleh with crumbled feta, serve at room temperature or
after chilling in the refrigerator.
Originally Submitted
5/14/2013
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