Red Lentil and Bulgur Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1.5 c waterthyme sprig1 c bulgur.5 c red lentils3 tbsp pumpkin seeds (pepitas)2 plum tomatoes2 tbsp extra virgin olive oil.25 lemon juice.5 tsp lemon zest
Boil water and thyme sprig in saucepan. Stir in bulgur, cover and remove from heat. Let sit for 30 minutes. Spread out on plate and cool for 15 minutes.
In saucepan, place lentils with water to cover them by one inch. Bring to simmer and cook until tender, approximately 12 minutes. Drain, pressing out excess water.
Toast pumpkin seeds in dry skillet over medium to low heat for 2 minutes. Cool.
Combine all above ingredients along with tomatoes, oil, juice, seeds, and zest in large bowl.
Serves 5-1cup portions.
Number of Servings: 5
Recipe submitted by SparkPeople user HOOVER118.
In saucepan, place lentils with water to cover them by one inch. Bring to simmer and cook until tender, approximately 12 minutes. Drain, pressing out excess water.
Toast pumpkin seeds in dry skillet over medium to low heat for 2 minutes. Cool.
Combine all above ingredients along with tomatoes, oil, juice, seeds, and zest in large bowl.
Serves 5-1cup portions.
Number of Servings: 5
Recipe submitted by SparkPeople user HOOVER118.
Nutritional Info Amount Per Serving
- Calories: 189.4
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 27.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 7.0 g
- Protein: 6.1 g
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