Lentil Bulgur Salad

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 311.9
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 147.7 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 8.2 g

View full nutritional breakdown of Lentil Bulgur Salad calories by ingredient
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From Molly Katzen's Moosewood Cookbook From Molly Katzen's Moosewood Cookbook
Number of Servings: 7


    1 cup of dry brown lentils, rinsed and sorted.
    1 cup of raw bulgur wheat.
    1/4 cup olive oil
    1/4 cup fresh lemon juice
    2 cloves of garlic, minced
    1 small bell pepper, diced
    1 stalk of celery, minced
    1 small red onion, minced
    2 tbs fresh dill, chopped (or 2 tsp dry dill)
    2 tbs fresh mint, chopped (or 2 tsp dry mint)
    1/4 cup fresh parsley, chopped
    1 can small black olives
    1 cup chopped walnuts


Cover dry lentils with water in a small pot and bring to a boil; then reduce heat and simmer until tender but not mushy, about 15 minutes (slightly longer for French lentils). Drain.
Place bulgur in a bowl and pour in 1 cup boiling water. Cover tightly and allow to sit for 15 minutes, until water is absorbed and bulgur is soft.
Mix all remaining ingredients in a large bowl. Add cooked bulgur and lentils. Mix thoroughly. Refrigerate. Serve either cold or at room temperature.

Number of Servings: 7

Recipe submitted by SparkPeople user AGOLDTHORPE.

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