Bulgur and Lentil Salad with Tarragon, Almonds and Goat Cheese

In the past three years, I have moved the same jar of lentils three times. By "moved" I mean to a different house. We packed up the couch, packed up the lentils and off we went. The couch went in the living room, the lentils went into the back of the kitchen cupboard, not to surface until our next life-changing transition. I began to resent the lentils. They stood for all those useless belongings that I can't seem to sort through in my house and that take up space that could either be full of something else or blissfully empty.

But they are perfectly good food, and I couldn't bring myself to throw them out. I ended up giving them to a friend for a craft project. Just one step away from food, if you ask me, in the levels of usefulness.

Then I started reading about French lentils. First it was on Chocolate and Zucchini. Then there they were on Buffalo Buffet. Everywhere I looked, it seemed, were lentils, lentils, lentils. But these weren't the same old brown or red lentils (it was the red ones that plagued me for three years), these are French green lentils.

These lentils are supposed to be different. Smaller and more firm than red lentils or plain old brown lentils, they are also far, far more beautiful. Like little river pebbles that are pretty enough but a bit dull, they become the most amazing colors of green, blue, and even purple as they are rinsed in water. Like little ugly ducklings, lentils have amazing inner beauty as well. The fiber, protein and low fat content that these tiny legumes pack make this an ingredient that you definitely want to work into your routine.

I found my lentils at the Lexington Co-Op in the bulk section for about $2.99 a pound. They are either called green lentils, French lentils or lentils de Puy, named after the region in France where they were grown exclusively for a long time. They are actually yellow on the inside and the green exterior is the seed coat of the bean. Lentils are so small and easy to cook that they do not need to be soaked like other beans do. They can be boiled directly from their dry state in about 20 minutes.

To continue the French theme of the lentils, I found a recipe that uses tarragon, a grassy, slightly licorice flavor that goes beautifully with the earthiness of the lentils. This also uses a base of bulgur wheat for the salad, making this recipe a great starter kit for eating lentils.

Lentils and I have some making up to do. I figured this might be a good way to ease into a better relationship with lentils and it turns out I was absolutely right.

Bulgur and Lentil Salad with Tarragon, Almonds, and Goat Cheese (loosely based on a recipe from Gourmet Magazine)

This was just as good a couple days later after all the flavors had melded. With all that protein and fiber, this makes a great lunch all on its own.

1/3 cup finely chopped shallot

3 Tablespoons white wine vinegar

1/2 cup French green lentils

1-1/2 cups water

1 cup bulgur wheat*

1 teaspoon salt

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

3 Tablespoons finely chopped fresh tarragon leaves

3 Tablespoons extra virgin olive oil

1/2 cup blanched toasted almonds, chopped fine

2 ounces goat cheese

In a small bowl combine the chopped shallot and 1 tablespoon of the vinegar.

In a small saucepan simmer lentils in enough water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes. Drain well. Add hot lentils to shallot mixture and season with salt and pepper to taste. Cool mixture, stirring occasionally.

In a small heavy saucepan combine 1- 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.

Add lentil mixture to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, and almonds. Season with salt and pepper to taste and toss well. Crumble the goat cheese into the mixture and stir carefully to keep the cheese pieces intact.

(Serves 6-8)

*Bulgur should be available in the health food section of the grocery store or at a health food store or Co-op. (I got mine in the Nature's Marketplace at Wegman's). If you cannot find bulgur alone, buy a commercial tabbouleh mix and use only the grain, not the seasoning packet.