Laura's Meg Inspired Herbed Bulgur and Lentil Salad

Name: Laura''s Meg Inspired Herbed Bulgur and Lentil Salad Recipe
Prep time: 45 min
Total time: 45 min
Yield: 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

(4)

Minutes to Prepare: 45

Number of Servings: 8

Ingredients

1 c dry lentils (brown)2 c water1 c dry bulgur wheat1 c boiling water1/4 c olive oil1/3 c lemon juice2 tsp lemon zest2 cloves garlic, minced 1/3 c mild onion, chopped1 tsp salt2 tsp freshly ground black pepper or to taste1 c parsley, finely snipped or chopped2 Tbs fresh peppermint1/2 c fresh Genovese or sweet basil2 Tbs fresh Thai type basil3 c tomato, diced3/4 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.

Servings Per Recipe: 8

Nutritional Info 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

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Member Reviews

KATHARINENEWELL
Very good and healthy. We enjoyed this for our meals. - 8/10/10
BKWERM
I loved this salad! Will definitely make it again. I didn't have all the fresh herbs it asked for so I used fresh parsley and dry parsley. I didn't use my dry mint and I didn't have as many tomatoes ready as I thought but I did add 3 cups of the 4. - 8/11/19
MARIAF58
this is a great dish before working out. I add some kind of protein to it, chicken or fish. It's very filling and with a little more spices added to it, like Cheyenne pepper, it's super tasty - 11/24/16