Mediterranean Lentil salad with bulgur or quinoa

Chef's Notes

Note #1: You want the lentils and bulgur to be "al dente" meaning fully cooked but firm to the tooth and not mushy.
Note #2: The exact soaking time for bulgur wheat will depend on how coarsely ground it is. If unsure, refer to packaging for cooking directions but cook a few minutes less than advised.
Note #3, If you use quinoa: To eliminate the bitter taste of quinoa, rinse under cold water until the water comes out clear. Then proceed to cooking as suggested on the packaging. It will need about 15 to 20 minutes. Rinse, drain well and use instead of bulgur.
Extra flavor: Add a bay leaf and 1-2 garlic cloves to the pot with the lentils.
➡️ Makes 3 servings as a main or 6 servings as a side dish.
✏️ You can add a cup of cubed cheese such as feta cheese or Parmesan, but cheese can hinder the absorption of iron, especially from plant-based sources like lentils. To maximize iron absorption from lentils, it's best to avoid eating calcium-rich foods (such as dairy) at the same time. Consider consuming them a few hours apart.
Storage:
This salad will keep well in the fridge, stored in an airtight container, for at least 4 days.
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