[NEW] Red Lentil Salad With Dried Fruit & Toasted Pine Nuts

Quick-cooking red lentils and bulgur make up the bulk of this hearty salad. Lemon juice and lemon zest add zip to the sweet dried fruits, mint, and cinnamon. The sweet and tart combination is a classic Middle Eastern flavor profile, and worth devouring.

Active: 30 min. Cook: 45 min. Total: 1 hour 15 mins

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

Directions

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.

Nutrition Facts

6 servings per container

Serving size 152 g

Amount per serving

Calories 273

% Daily Value*

Total Fat 8.3g	11%
Saturated Fat 1g	5%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 207.2mg	9%
Total Carbohydrate 46.1g	17%
Dietary Fiber 7.3g	26%
Total Sugars 14.1g
Includes 0g Added Sugars	0%
Protein 8.3g
Vitamin D 0mcg	0%
Calcium 49.9mg	4%
Iron 3.4mg	20%
Potassium 497.4mg	10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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