Red Lentil Salad with Dried Fruit and Toasted Pine Nuts

[Guest guest]

This is my first time cooking with red lentils.  I will make this again.  A

co-worker shared the recipe with me.

 

Pete

 

Red Lentil Salad with Dried Fruit and Toasted Pine Nuts

 

1 1/2 cups water

1/2 teaspoon ground cinnamon

1/2 teaspoon salt, divided

1 cup bulgur

1/2 cup red lentils, rinsed and picked over

3 tablespoons pine nuts

1/2 cup chopped pitted dates

1/2 cup chopped dried apricots

1/2 cup chopped fresh parsley

1/3 cup chopped fresh mint

2 tablespoons extra-virgin olive oil

1/4 cup lemon juice

2 teaspoons freshly grated lemon zest

 

Bring water, cinnamon and 1/4 teaspoon salt to a boil in a small saucepan; stir

in bulgur, remove from the heat, cover the pan and set aside until the water has

been absorbed, about 30 minutes. Transfer to a large bowl and let cool to room

temperature, about 15 minutes.

Meanwhile, combine lentils and the remaining 1/4 teaspoon salt in a saucepan;

add enough water to cover by 1 inch. Bring to a simmer and cook until the

lentils are just tender, 10 to 15 minutes. Drain and rinse under cold water,

pressing firmly to remove excess water.

Toast pine nuts in a small dry skillet over medium-low heat until lightly

browned, 2 to 3 minutes. Transfer to a plate to cool.

Add lentils, dates, apricots, parsley, mint, oil, lemon juice and zest, and half

the pine nuts to the bulgur. Toss well. Sprinkle the remaining pine nuts on top.

Serves 6.