Lentil and Bulgur Salad
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Everyday Food, March 2005
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 3/4 cup lentils, picked over and rinsed
- 1 box (5.25 ounces) fine-grain bulgur wheat, (scant 3/4 cup)
- Coarse salt and ground pepper
- 1 pint cherry or grape tomatoes, halved (2 cups)
- 3/4 cup thinly sliced scallions, (4 to 6 scallions)
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1/3 cup crumbled feta cheese
Directions
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In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
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Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
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Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.
Per serving: 367 Calories; 10.5 grams of fat; 17.5 grams protein; 55.5 grams carbohydrates; 19.2 grams of fiber
Anyone know the calories, fiber, etc. per serving on this?
Quick, easy and healthy! You just can't beat that combination! Great to make on Sunday and bring to work for lunch during the week. Also an excellent salad to bring to a picnic. I added some chopped parsley too.