Bulgur and Lentil Salad with Tarragon and Walnuts Recipe

Name: Bulgur and Lentil Salad with Tarragon and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup finely chopped shallot; 3 tablespoons tarragon wine-vinegar; 1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils); 1 1/2 cups water; 1 cup bulgur, preferably fine; 1 teaspoon salt; 1/2 cup finely chopped celery; 1/2 cup finely shredded carrot; 3 tablespoons finely chopped tarragon leaves; 3 tablespoons olive oil, preferably extra-virgin; 1/2 cup walnuts, toasted lightly and chopped fine

Servings: persons

1/3 cup finely chopped shallot
3 tablespoons tarragon wine-vinegar
1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils)
1 1/2 cups water
1 cup bulgur, preferably fine
1 teaspoon salt
1/2 cup finely chopped celery
1/2 cup finely shredded carrot
3 tablespoons finely chopped tarragon leaves
3 tablespoons olive oil, preferably extra-virgin
1/2 cup walnuts, toasted lightly and chopped fine

1
In a small bowl combine shallot and 1 tablespoon vinegar.
2
In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well.
3
Add hot lentils to shallot mixture and season with salt and pepper.
4
Cool mixture, stirring occasionally.
5
In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes.
6
Transfer bulgur to a large bowl and cool completely, stirring occasionally.
7
Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well.
8
Salad may be make 1 day ahead and chilled, covered.
9
Bring salad to room temperature before serving.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup finely chopped shallot, 3 tablespoons tarragon wine-vinegar, 1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils), 1 1/2 cups water, and more.

Yes, Bulgur and Lentil Salad with Tarragon and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bulgur and Lentil Salad with Tarragon and Walnuts

How did you like this recipe?

Frequently Asked Questions