Easy Vegan Lunch: French Lentil & Bulgur Salad

French Lentil & Bulgur Salad

The Durham Whole Foods recently went through an expansion and has set up a really enticing dried lentils and bean station.  I'm sure French lentils were available at the Whole Foods before but finding them would have required a tasking number of "excuse mes" and "I'm sorrys."  With their new visibility, however, they've been catching my attention with each visit.  I finally decided to try some in a salad last week with bulgur and a variety of other accompaniments.  Lentils are easy to cook and French lentils are best for a salad because they hold their form and are firmer than other varieties.

French Lentil & Bulgur Salad
Serves 4 as a main lunch and 6 as a side

Ingredients:
2 cups bulgur
1 cup French lentils
1/4 cup capers
1/2 cup finely diced red onion
1/2 cup shredded or julienned carrots
1/2 cup dried edamame
1/2 cup dried cranberries
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
salt & pepper to taste
1-2 cups vegetable broth

Directions: In a large bowl, pour 2 cups of water over 2 cups bulgur and let stand for one hour until the bulgur grains are fork tender and the water has been fully absorbed.  Meanwhile, rinse the French lentils and simmer in enough broth to cover them, adding more as necessary, until they are firm-tender- you want a little crunch since they will be in a salad.  Once they achieve the desired consistency-maybe 12-18 minutes- drain them and set aside.  Meanwhile, chop your red onion and gather your other ingredients: capers, carrots, dried edamame &cranberries and add them along with the lentils to the bowl of bulgur.  Add the oil and vinegar to the bowl along with generous additions of salt and pepper.  Add more dressing/ salt & pepper to taste.

Vegetarian non-vegan option: I will confess that on the weekend I first made this, I had been to the farmer's market and purchased some insanely fresh, local and yummy feta cheese from Chapel Hill Creamery so I added a 1/2 cup of cubed feta to the salad.  Later in the week, we ate it without the cheese and it was still quite yummy and a filling, fiber-rich lunch.