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Lentil and Bulgur Salad

"Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days."

Ingredients :

• Salad:
• 4 cups boiling water
• 1 cube vegetable bouillon
• 1 cup dry lentils
• 1 cup bulgur
• 2 cups boiling water
• 1 cup minced fresh parsley
• 1/2 cup minced sweet onion
• Dressing:
• 1/4 cup chicken broth
• 2 tablespoons red wine vinegar
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon hot pepper sauce (such as Tabasco®)
• freshly ground black pepper to taste
• 1/2 cup thinly sliced scallions

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

• Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.
• Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.
• Combine lentils, bulgur, onion, and parsley in a large bowl.
• Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.

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