I put way too many lentils into this. I didn't have any canned lentils but had a packet of dried green lentils and just poured some into the saucepan, it was far too many! So I made the best of it and used half of what I cooked, which was still so many that I couldn't finish it. The dish however was fairly tasty and it made a very easy take to work lunch.
Bulgar Wheat, Lentil and Feta Salad (adapted from Good Food Magazine July 2009)
200g bulgar wheat
1 tsp olive oil
1 shallot or ½ onion, finely chopped
2 tbsp tarragon, roughly chopped
400g can Puy or green lentils, rinsed and drained
¼ cucumber, diced
100g feta cheese, crumbled
6 spring onions, thinly sliced
zest and juice 1 orange
1 tbsp red or white wine vinegar
Cook the bulgar wheat according to packet instructions, drain well, then set aside to cool.
Meanwhile, heat the oil in a small pan, then cook the shallot or onion for a few mins until softened. Add the tarragon, stir well, then remove from the heat.
Stir the softened shallot and tarragon into the cooled bulgar wheat along with the lentils, cucumber, feta, spring onions, orange zest and juice and vinegar. Toss together well and pack into your lunch box.