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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.9
  • Total Fat: 7.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 313.8 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 11.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Laura's Meg Inspired Herbed Bulgur and Lentil Salad calories by ingredient
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Laura's Meg Inspired Herbed Bulgur and Lentil Salad

Submitted by: LAURAE2U

Introduction

Thanks for the insprational video Chef Meg. I just had to tweak your recipe a bit to satisfy the bulgur loving tabbouli heads that I cook for! Thanks for the insprational video Chef Meg. I just had to tweak your recipe a bit to satisfy the bulgur loving tabbouli heads that I cook for!
Number of Servings: 8

Ingredients

    1 c dry lentils (brown)
    2 c water

    1 c dry bulgur wheat
    1 c boiling water

    1/4 c olive oil
    1/3 c lemon juice
    2 tsp lemon zest
    2 cloves garlic, minced
    1/3 c mild onion, chopped
    1 tsp salt
    2 tsp freshly ground black pepper or to taste
    1 c parsley, finely snipped or chopped
    2 Tbs fresh peppermint
    1/2 c fresh Genovese or sweet basil
    2 Tbs fresh Thai type basil
    3 c tomato, diced
    3/4 c feta cheese

Directions

Wash lentils. Place lentils and water in a medium sized sauce pan and bring to a boil. Turn the heat down and allow to simmer gently for 20 minutes without stirring until tender but not mushy. Drain and cover with ice and water to stop the cooking and cool down the lentils for about 15 minutes. Then drain well. Note: if using yellow or red lentils, adjust cooking time as they take less time to cook.

Place bulgur in a small heat proof bowl and pour boiling water over. Cover with a plate and set stand 15 minutes. Remove to large serving bowl and place in refrigerator to cool for about 15 minutes.

In a small bowl, combine the oil, lemon juice, zest, salt, pepper, garlic, onion, and herbs.

Bring out bowl of bulgur wheat and add mixture from small bowl and combine well.

Next gently fold in the drained lentils, tomatoes, and feta cheese.

Stores well in refrigerator for a few days if it lasts that long!

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LAURAE2U.






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