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Lentil and Bulgur Salad


Lentils, bulgur, and feta cheese give this salad its Middle-Eastern flavor. Pack it for a picnic, or serve it with crisp lettuce as a light supper.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005


  • 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


  1. 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.

  2. 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.

  3. Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.

Cook's Notes

If you like, substitute quick-cooking couscous for the bulgur in this recipe; cook the couscous according to package instructions.

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