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Yields6 Servings
 1 cup French Green Lentils, or beluga lentils, rinsed and picked over
 1 tsp Fine Sea Salt
 4 cups Warm Water
 2 cups Warm Water
 2 cups Chicken Stock
 1 small Onion, cut in half 5 cloves Garlic, peeled & smashed
 1 whole Bay Leaf
 ½ tsp Fine Sea Salt
 1 cup Bulgur Wheat
 2 cups Boiling Water
 1 pinch Fine Sea Salt, to taste
 2 tbsp Fresh Lemon Juice, freshly squeezed
 ¼ cup VSOP Lemongrass Mint Aged White Balsamic Vinegar
 1 tsp Ground Cumin, we love penzeys cumin
 1 pinch Fine Sea Salt, to taste 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, koroneiki or any fruity evoo works best
 4 whole Scallion, thinly sliced
 6 whole Radish, thinly sliced
 1 cup Fresh Flat Leaf Parsley, finely chopped
 2 tbsp Fresh Mint, finely chopped
1

Place the lentils, salt and warm water in a bowl. Let sit for 1 hour to brine the lentils. This makes soft pliable perfect lentils. After one hour, drain and add to an oven safe saucepan with lid.

2

Preheat oven to 325 degrees Fahrenheit. Add all of these ingredients to the drained lentils. Cook covered in oven for 40-60 mins. Check for doneness after 40 mins. When cooked, drain well and remove the onion, garlic cloves and bay leaf.

3

Meanwhile, place the bulgur wheat in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.

4

Whisk together the lemon juice, balsamic vinegar, cumin, salt, pepper, and the olive oil.

5

Combine the lentils, bulgur wheat, scallions, radishes, parsley and mint in a large bowl or salad bowl. Pour dressing over the top and mix to combine. Enjoy!

Ingredients

 1 cup French Green Lentils, or beluga lentils, rinsed and picked over
 1 tsp Fine Sea Salt
 4 cups Warm Water
 2 cups Warm Water
 2 cups Chicken Stock
 1 small Onion, cut in half 5 cloves Garlic, peeled & smashed
 1 whole Bay Leaf
 ½ tsp Fine Sea Salt
 1 cup Bulgur Wheat
 2 cups Boiling Water
 1 pinch Fine Sea Salt, to taste
 2 tbsp Fresh Lemon Juice, freshly squeezed
 ¼ cup VSOP Lemongrass Mint Aged White Balsamic Vinegar
 1 tsp Ground Cumin, we love penzeys cumin
 1 pinch Fine Sea Salt, to taste 1 pinch Fresh Cracked Black Pepper, to taste
 ½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, koroneiki or any fruity evoo works best
 4 whole Scallion, thinly sliced
 6 whole Radish, thinly sliced
 1 cup Fresh Flat Leaf Parsley, finely chopped
 2 tbsp Fresh Mint, finely chopped

Directions

1

Place the lentils, salt and warm water in a bowl. Let sit for 1 hour to brine the lentils. This makes soft pliable perfect lentils. After one hour, drain and add to an oven safe saucepan with lid.

2

Preheat oven to 325 degrees Fahrenheit. Add all of these ingredients to the drained lentils. Cook covered in oven for 40-60 mins. Check for doneness after 40 mins. When cooked, drain well and remove the onion, garlic cloves and bay leaf.

3

Meanwhile, place the bulgur wheat in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.

4

Whisk together the lemon juice, balsamic vinegar, cumin, salt, pepper, and the olive oil.

5

Combine the lentils, bulgur wheat, scallions, radishes, parsley and mint in a large bowl or salad bowl. Pour dressing over the top and mix to combine. Enjoy!

Bulgur & Lentil Salad