Tabouli--Redux

For dinner tonight (and lunches for the upcoming week) I made Lentil-Bulgur Salad, which Moosewood describes as basically a fancier version of tabouli. The base of the salad is obviously lentils and bulgur with onions, red peppers, parsley, garlic, seasonings, feta cheese, lemon juice, and olive oil. You can also chop up tomatoes to put on the salad right before serving. It takes a while to chill, but when it does, it's absolutely delicious. I may have added a bit too much red onion because it was kinda overpowering. But i still really enjoyed it. I think, like the regular tabouli, it will only get better as a leftover.

I didn't make anything else to go with the salad, but it was still pretty filling. Moosewood recommends warm pita wedges, which would've been delicious. Just another little something to change up the flavor, especially when you've used as much onion as I have. Moosewood also suggests   bringing this dish to a potluck type event, which I think would be great. Even though it definitely works as a main dish, it would be better as a complement to something else. But it's light and yummy, so I know I will enjoy eating it up for lunch for the rest of the week! One more week until Spring Break!