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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.

Reviews Add a comment

  • Gretchen77
    3 APR, 2013
    Per serving: 367 Calories; 10.5 grams of fat; 17.5 grams protein; 55.5 grams carbohydrates; 19.2 grams of fiber
  • CookingBrooklyn
    7 JAN, 2009
    Anyone know the calories, fiber, etc. per serving on this?
  • ehguy11
    11 MAY, 2008
    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.