Bulgur and Lentil Salad with Tarragon and Walnuts

My Go-To Summer Salad: Bulgur and Lentil Delight

As a busy working mom, I’m always on the lookout for quick, healthy, and delicious meals. This bulgur and lentil salad has become my absolute summer staple. It’s incredibly versatile, can be prepped ahead of time, and is packed with flavor and nutrients. The vibrant colors alone make it a feast for the eyes, and it's surprisingly easy to whip up, even on my busiest days.

What sets this salad apart is the delightful combination of textures and tastes. The nutty bulgur provides a satisfying chewiness, perfectly complemented by the tender lentils. The addition of fresh celery and carrot adds a refreshing crunch, while the fragrant tarragon lends an herbaceous, almost slightly anise-like note that elevates the entire dish. And the walnuts? Oh, the walnuts! They contribute a beautiful richness and a delightful textural contrast.

I love how adaptable this recipe is. Sometimes I’ll add a handful of chopped fresh parsley or dill for extra freshness. Other times, I’ll incorporate some crumbled feta cheese for a salty tang. If I'm feeling particularly adventurous, I might even roast some chickpeas and toss them in for added protein and a smoky flavor. The possibilities are truly endless!

This salad is perfect for a light lunch, a vibrant side dish at a barbecue, or even a satisfying dinner on a hot summer evening. It’s equally delicious served chilled straight from the refrigerator or at room temperature. It's so refreshing, and the flavors meld beautifully, making it even tastier the next day. Honestly, I often make a double batch so I have leftovers for lunches throughout the week.

Beyond its taste and convenience, this salad is also a nutritional powerhouse. Bulgur is an excellent source of fiber, which aids digestion and keeps you feeling full and satisfied. Lentils are another fantastic source of plant-based protein, keeping your energy levels up. And the vegetables contribute vital vitamins and minerals, ensuring that this salad is both delicious and good for you.

Making this salad has become a small ritual for me, a moment of mindful preparation amidst the chaos of daily life. I love the satisfying sounds of chopping the vegetables, the gentle simmering of the bulgur and lentils, and the final satisfying toss that brings all the ingredients together. It's a simple pleasure that reminds me to slow down and appreciate the little things, and the result is a truly rewarding meal.

So, if you’re looking for a healthy, delicious, and easy-to-make salad that’s perfect for any occasion, give this bulgur and lentil salad a try. I’m confident that it will become a new favorite in your kitchen, just as it has in mine.

I encourage you to experiment with different variations, to make it your own personal creation. Perhaps add some different herbs, experiment with various nuts, or incorporate other vegetables that you enjoy. The key is to have fun with it and let your creativity shine!

Pro-Tip: If you’re making this ahead of time, it's best to keep the walnuts separate until just before serving. This helps prevent them from becoming soggy.

Step-by-step

• In a small bowl combine shallot and 1 tablespoon vinegar.
• 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.
• Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
• 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.
• Transfer bulgur to a large bowl and cool completely, stirring occasionally.
• Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts, and salt and pepper to taste and toss well.
• Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.