Bulgar Lentil Sausage Salad
This is a recipe that’s all my own and I’m pretty proud of it. It’s super simple, super healthy, and given the simplicity, surprisingly tasty. It was inspired by a meal we had while on vacation. It’s good warm, even better cold, perfect for a warm Spring or Summer day (travels well, so good for potluck or BBQ). Today we had the best weather I’ve seen since October and all of a sudden I just wanted to make it.
Here’s what you need (serves 4):
- 1/2 cup dry lentils
- 1 cup dry bulgar
- 400g turkey sausage
- 4 plum tomatoes
- 1 chicken bouillon cube
- a healthy handful fresh basil
Here’s what you do: The trick to this is order and timing. I’m not a fan of extra dishes or wasted time, but if done right this can be prepared quickly without much faffing around.
- About an 2 hours before you want to eat, get out your lentils; put them in a pot and put them on the stove to soak in cold water. 1 hour later (I really don’t like mushy lentils) turn the stove on high until the water begins to boil. Once boiling reduce heat to low, cover and leave for 40 minutes.
- With 10 minutes left start cooking your sausages.
- Check the lentils. If good to your taste, drain and put in medium salad bowl. Rinse the pot, then fill it with bulgar, 2 cups of water and bouillon cube. Bring to a boil. Once boiling reduce heat to low, cover and leave for 8 minutes.
- Meanwhile cut the tomatoes into bite-size pieces (shape of your choosing) and add to salad bowl.
- Chop basil and add to salad bowl.
- Check sausage. If done, cut into bite-size pieces and add to salad bowl.
- Now your bulgar should be done (it may have even cooled a bit). Add to salad bowl.
- Fold all the ingredients together and enjoy =)
The lentils and the bulgar balance each other out. The turkey sausage gives it interest and protein. The tomatoes pop in your mouth and the basil gives it that fresh Summer feel. It leaves you feeling satisfied, but not “full” like a pasta dish would. Don’t believe me? I dare you to try it. =p