Summary

Ingredients

• 200 g Pardina lentils
• 1 can chickpeas, approx. 400 g
• 5 tablespoon bulgur
• 1 clove garlic, finely chopped
• 1 onion (s), red, finely chopped
• 4 tablespoon lime juice, alternatively lemon juice
• 5 tablespoon olive oil
• 1 bunch dill, finely chopped
• 1 pinch (s) salt and pepper, black

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Instructions

1. Cook the lentils for about 30 minutes until they are soft. Then drain in the sieve and rinse with clear water. Put in a bowl.
2. At the same time, add boiling water to the bulgur so that it is just covered with water and let it steep for about 10 minutes.
3. Meanwhile prepare the remaining ingredients.
4. Add the drawn bulgur and the remaining ingredients to the lentils in the bowl and mix well. Finally season with salt and pepper and season to taste.
5. Let the salad stand in the refrigerator for at least 1 hour, but preferably overnight. If necessary, season again afterwards.
6. This salad is available in this form in Turkish delicatessen shops.
7. Approx. 235 kacl. per serving.