Lentil Bulgur Salad with Marinated Beets
This grain salad has so many of my favorite things. Simple preparation, multiple textural elements, vibrant flavors, and it can even be eaten hot, cold, or anywhere in between. Turns out it makes a great spread on crackers as well. Super versatile and very tasty. This was part of our spread for the final race of the 2022 season at Abu Dhabi and I think it will stay in our cooking rotation for years to come.
Lentil Bulgur Salad with Marinated Beets
Serves 6
½ cup (3 oz/90 g) medium-grain (#2) bulgur
½ cup (120 ml) boiling water
1 ½ cups (12 oz/ 340 g) puy, brown, or green lentils
½ cup (120ml) freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
3 tablespoons pomegranate molasses
1 tablespoon honey (if pomegranate molasses is unsweetened)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium-large beet (about 9 oz/ 250g) peeled and julienned or sliced into very thin matchsticks, or grated
1 cup (2 oz/ 50g) finely chopped fresh flat-leaf parsley
4 scallions, thinly sliced, white and green parts
½ cup (2 oz/50g) coarsely chopped lightly toasted walnuts
¼ cup (2 oz/ 50g) pine nuts, lightly toasted
In a large bowl, combine the bulgur and boiling water and allow to soak.
In a saucepan, combine the lentils with plenty of water. Set over medium heat and bring to a boil. Reduce the heat, cover, and simmer gently until the lentils are almost done but still have a little bite, 15-20 minutes, check after 10 minutes as different lentils will cook at different times.
Remove from the heat, drain, and set aside to cool.
Meanwhile, in a medium bowl, mix together the lemon juice, olive oil, pomegranate molasses, honey (if using), salt, and pepper. Add the beet, toss to combine, and set aside for at least 10 minutes to marinate.
To assemble, add the lentils to the bulgur and toss gently. Pour the beet and its soaking liquid over the lentils and bulgur. Add the parsley, scallions, walnuts, and pine nuts, toss to combine.
It can be served immediately but improves with a couple of hours to let the flavors meld.
Leftovers can be served cold or warm.
From The Arabesque Table: Contemporary Recipes from the Arab World by Reem Kassis