In the time in between warm and summer, it’s hard to find salads that fit. Lentil salads are always just the ticket when I want something filling and not too heavy that can still take the role of a full meal.
I wanted to bulk up my salad with some grains, and bulgur is one that adds a nice chew to contrast to the earthy, creamy lentils.
To round out the meal, a pan of shrimp goes into the oven to roast while the bulgur is cooking. Roasting gives you the full flavor of the shrimp since it’s not boiled in water. This method is so simple, I always try to have a bag of shrimp in my freezer (I thaw the shrimp before roasting).
While I love this salad warm, the leftovers make an awesome lunch to take to work the next day.
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Christine Gallary is a writer for TheKitchn.com. Email: email@example.com.
Warm Bulgur and Lentil Salad With Roasted Shrimp
3 tablespoons olive oil, divided
1/2 medium onion, finely chopped
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
1 cup dried green, brown or French lentils
1 cup chicken or vegetable broth
1 cup water
1/2 cup roasted red peppers, jarred or homemade
1/2 cup bulgur
1 pound medium-sized (17- to 21-count) shrimp, peeled and deveined
1 tablespoon sherry vinegar, plus more as needed
1/4 cup finely chopped fresh Italian parsley
Arrange a rack in the middle of the oven and heat it to 400 degrees.
Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onion and 1/4 teaspoon salt, season with pepper and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Add the lentils and stir to coat in the onion and oil. Add the broth and water and bring to a boil, then reduce heat to low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes. Meanwhile, cut the red peppers into small dice.
When the lentils are ready, remove from the heat and stir in the peppers and bulgur. Cover and set aside until the bulgur is tender, about 10 minutes.
Meanwhile, roast the shrimp: Place the shrimp on a baking sheet, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast until just opaque and cooked through, 6 to 8 minutes.
Drain any excess liquid from the bulgur and lentils. Stir in the sherry vinegar and parsley; taste; and season with salt, pepper, and more vinegar as needed. Transfer to serving bowls and top with the roasted shrimp.
Yield: 4 servings.