This plant based warm bulgur lentil salad is an easy lunch or weeknight meal, with winter friendly sweet potato, kale, and physalis. Just right for light cold-weather meals.
Course Salad
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
1large oniondiced
1small sweet potatofinely diced (about 1 cup)
3clovesgarlicminced
1cupdry bulgur
2cupswater or vegetable stock
1lemon
3cupskalede-stemmed and chopped
10-12cape gooseberriesquartered
1cupcooked lentils
¼teaspoonground cumin
Salt and pepper to taste
Dressing
Juice of one lemon2 tablespoons
¼cupextra virgin olive oil
1tablespoonwhite wine vinegar
2teaspoonsmaple syrup
1teaspoonDijon mustard
Instructions
Heat a large pan over medium heat with some oil. Add the onion and cook for five minutes or until it starts to turn translucent. Add the sweet potato and stir for another five minutes, then toss in the garlic and cook for a further two minutes.
Wash and juice the lemon, reserving the rind. Add the bulgur to the pan with the two cups water and the reserved lemon rind. Simmer for fifteen minutes. Remove the lemon and add the kale, gooseberries, and lentils. Season with the cumin, salt, and pepper. Throw the lid on the pan for a couple of minutes to let the kale wilt. Cape gooseberries don't need to be cooked, so they'll be perfect in the time it takes for the kale to cook. During that time you can prepare the dressing.
Dressing
Whisk together the lemon juice, olive oil, vinegar, maple syrup, and mustard. Pour over the bulgur mixture, stir, and serve hot. The bulgur will absorb the dressing and it will taste amazing.