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Bulgur and Lentil Salad with Ham and Tomatoes

Bulgur and Lentil Salad with Ham and Tomatoes comes together with Butter, Onion, Garlic, Jalapeno Pepper And Minced, and Low Sodium Chicken Broth. About 20 min from start to finish for 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 1
• 1 clove
• 1
• 4 cup
• 1 cup
• 1 cup
• 1 1/2 cup
• 4
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   In a large saucepan, melt butter over Medium-Low heat.

2. 2

   Add onion and cook, stirring occasionally, until slightly softened, 3-5 minutes.

3. 3

   Add garlic and jalapeno pepper.

4. 4

   Cook, stirring occasionally, 3 minutes longer.

5. 5

   Add broth and 1 cup water.

6. 6

   Bring to a boil over Medium-High heat.

7. 7

   Add lentils and bulgur and stir briefly.

8. 8

   Reduce heat to low, cover and cook until just tender, 18-20 minutes.

9. 9

   Drain well and place in a large bowl.

10. 10

    Add ham, tomatoes, parsley and lemon juice. Toss until well blended. Season with salt and pepper to taste. Serve warm or at room temperature.

11. 11

    Start to Finish Time: "0:48"

12. 12

    T(Cooking Time): "0:28"

13. 13

    NOTES: This satisfying salad gets plenty of heat from fresh jalapeno pepper and tartness from lemon juice, so it's flavor-packed entirely without oil.

14. 14

    The salad remaining tantalizing even after 2 days in the refrigerator, but be sure to serve it warm or at room temperature.

15. 15

    Contributed to the FareShare Gazette by Bobbie; 9 July 2001.