Okay, so yup…this is as refreshingly delicious as it looks. Sometimes I need the brightness of summer in the middle of winter. Anyhow, this is a variation of traditional tabbouleh recipe but with more heartier ingredients…mainly lentils and turmeric-poached potato; tomatoes were omitted because of the season and I opted for canned roast peppers for the same reason. Anyhow, this is really easy to make and super delicious and healthy (and if you close your eyes while eating you might just remember summer).
Makes about 3 quarts
1 cup lentils (about 8 ounces)
1/2 cup bulgur wheat
2 potatoes, peeled and diced
1 teaspoon turmeric
4 bunches flat-leaf parsley, washed and chopped
2 bunches mint, washed and chopped
1 can (28 oz) roasted red peppers, rinsed and diced
4 cloves garlic, minced
1 small red onion, diced
2 teaspoons sea salt
1 cup extra virgin olive oil
1 lemon juice
Cook the lentils in boiling water, drain them, and set aside to cool. Soak the bulgur in warm water for for about 30 minutes to soften it, then squeeze it dry and set aside. Cook the potatoes in boiling water with the teaspoon of turmeric, then drain them and set aside to cool. Once the previously mentioned ingredients are cooked, drained, and cooled, combine them—along with the remaining ingredients—in a large bowl. Using two spoons gently toss the ingredients to combine.