Food & Cooking Recipes Salad Recipes Red Lentil and Bulghur Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 2 cups red lentils 1 cup fine bulghur wheat ½ cup plus 6 tablespoons extra-virgin olive oil Herbamare 3 onions, cut into small dice 1 large red pepper, cored, seeded, and cut into chunks 1 medium tomato, peeled, seeded, and diced ½ cup coarsely chopped fresh flat-leaf parsley ¼ cup thinly sliced scallion Directions In a medium saucepan, combine lentils and 5 cups water. Bring to a boil over high heat. Reduce to a simmer and cook, until lentils are soft, 15 to 20 minutes. Stir in bulghur and 1/2 cup oil. Season with herbamare. Cover and remove from heat. Let stand for 10 minutes. Meanwhile, In a large skillet, heat 5 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until brown, 15 to 20 minutes. Place red pepper in a food processor and puree. In a small nonstick skillet, heat remaining tablespoon oil over medium heat. Add red pepper, and cook, stirring frequently, until puree becomes dry, 10 to 15 minutes. Add onions and red-pepper puree to lentils, and stir to combine. Taste and adjust for seasoning. Transfer to serving dish. In a small bowl, stir together tomato, parsley, and scallion. Serve lentils garnished with tomato mixture. Rate it Print