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Warm Bulgur and Lentil Salad with Roasted Shrimp
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ medium onion, finely chopped
  • ¼ teaspoon salt, plus more for seasoning
  • Freshly ground black pepper
  • 1 cup dried green, brown, or French lentils
  • 1 cup chicken or vegetable broth
  • 1 cup water
  • ½ cup roasted red peppers, jarred or homemade
  • ½ cup bulgur
  • 1 tablespoon sherry vinegar, plus more as needed
  • 1 pound uncooked large (17 to 21 count) shrimp, peeled and deveined
  • ¼ cup finely chopped fresh Italian parsley
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