No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lentil and Bulgur Salad

  • prep: 20 mins
    total time: 45 mins
  • servings: 4




  • 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. Step 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. Step 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. Step 3

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

Everyday Food, March 2005



Reviews (3)

  • 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.