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  • Susan Woster

    The best lentils for this hearty salad are French green lentils or black beluga lentils They’re more likely to stay intact while cooking than brown lentils.

  • Kate

    Bulgur and Lentil Salad / New York Times / Martha Rose Shulman (green or beluga lentils, onion, garlic cloves, bay leaf, fine or medium bulgur, scallions, radishes, fresh parsley, fresh mint, lemon, cumin seeds, olive oil)

  • Michele Recore-Bollar

    Black lentils & Bulgur

  • Cardie Templeton

    Vegetarian Thanksgiving Recipes - Well - Lentil and Bulgur salad

  • Esmeralda Mollineau

    Bulgur and Lentil Salad Recipe - NYT Cooking

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