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.

Everyday Food, March 2005

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Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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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Reviews (3)

32 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
04/03/2013
Per serving: 367 Calories; 10.5 grams of fat; 17.5 grams protein; 55.5 grams carbohydrates; 19.2 grams of fiber
Rating: Unrated
01/07/2009
Anyone know the calories, fiber, etc. per serving on this?
Rating: Unrated
05/11/2008
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.
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