Bulgur & Lentil salad
This salad is great for a starter at a meal, or even as a light meal as it is quite satisfying. The salad contains many nutritional values.
A deliciously nutritious and delicious vegetarian dish with bulgur, lentils, sweet potato, nuts and lots of other equal treats.
100 g Bulgur Coarse (#3)
100 g Black Lentils
100 g Sweet Potato cut into small cubes
2 Chopped Tomatoes
2 Chopped Cucumbers
½ Onion
3 tbsp Silan or Maple
½ Lemon
3 tbsp Olive Oil
3 tbsp Pecans
2 tbsp Dried Cranberry
Salt/Peper
1
Cook the lentils for about 22 minutes in boiling water, filter in a colander and rinse until the lentils are at room temperature. The sweet potato cubes were baked in the oven until slightly browned and the burghol dropped out with about 100 ml of boiling water for about half an hour.
Then, all the products should be mixed together except the cheese and pecan. Grate the cheese in a coarse grater and top with a sugar-coated pecan.
Ingredients
100 g Bulgur Coarse (#3)
100 g Black Lentils
100 g Sweet Potato cut into small cubes
2 Chopped Tomatoes
2 Chopped Cucumbers
½ Onion
3 tbsp Silan or Maple
½ Lemon
3 tbsp Olive Oil
3 tbsp Pecans
2 tbsp Dried Cranberry
Salt/Peper
Directions
1
Cook the lentils for about 22 minutes in boiling water, filter in a colander and rinse until the lentils are at room temperature. The sweet potato cubes were baked in the oven until slightly browned and the burghol dropped out with about 100 ml of boiling water for about half an hour.
Then, all the products should be mixed together except the cheese and pecan. Grate the cheese in a coarse grater and top with a sugar-coated pecan.
