Ingredients
- 1½ cups water
- ½ tsp. cinnamon
- ½ tsp. salt
- 1 cup bulgur
- ½ cup red lentils
- 3 Tbsp. pine nuts
- ½ cup chopped pitted dates
- ½ cup chopped dried apricots
- ½ cup chopped fresh parsley
- ⅓ cup chopped fresh mint
- 2 Tbsp. olive oil
- ¼ cup lemon juice
- 2 tsp. lemon zest
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Instructions
- Bring water, cinnamon, and salt to a boil in a small saucepan. Stir in bulgur, remove from the heat, cover the pan and set aside until the water has been absorbed (30 minutes). Transfer to a large bowl and let cool to room temperature (15 minutes).
- While bulgur is cooling, place lentils in a medium pot with enough water to cover by 1 inch. Bring to a simmer and cook until the lentils are tender (15-20 minutes). Drain and rinse under cold water, pressing firmly to remove excess water.
- Toast pine nuts in a small dry skillet over medium-low heat until lightly browned (2-3 minutes). Transfer to a plate to cool.
- Add lentils, two-thirds of the pine nuts, and remaining ingredients to the bulgur. Toss well. Sprinkle the remaining third of the pine nuts on top.