Salada de lentilha e bulgur com salsa e pimentas picantes

Ingredientes

• 1 cup coarse bulgur
• 2 cups cold water
• 1 1/2 cups small green lentils
• 1 bay leaf
• 2 cups finely chopped fresh flat-leaf parsley
• 2 large tomatoes (seeded and diced, am)
• 4 scallions (finely chopped)
• 1 garlic clove (finely chopped)
• 1 to 2 fresh chile peppers to taste (sees and finely chopped)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 cup extra virgin Greek olive oil
• Juice of 1 lemon
• Sea salt to taste

Modo de preparo

1. 1

   Soak the bulgur in a large bowl with the cold water. Leave it for about 2 hours, or until it absorbs all the water.

2. 2

   Rinse the lentils under the tap in a colander and pick through them for small pebbles. Place in a saucepan with enough water to cover by 2 inches. Place the bay leaf in the pot. Bring to a boil, reduce the heat to low, and simmer until tender but al dente. Remove, drain and rinse in a colander under cold water. Discard the bay leaf.

3. 3

   In a large mixing bowl, combine the lentils and bulgur. Mix in the parsley, tomatoes, scallions, garlic, chile peppers and spices. Todd with the olive oil and lemon juice, and season with salt. Refrigerate, covered, for 1 hour before serving.