Recipe By CRUNCHM
Rating
Published Apr 4th
Prep 15m Cook 45m Additional - Ready In 1h
Servings 8 servings Calories 170.6

This is a versatile, healthy salad that can easily be eaten as the main meal for lunch.

Recipe Ingredients

  • 2 ½ cups water
  • 1 cup lentils
  • ½ cup bulgur
  • salt to taste
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced, or more to taste
  • 3 roma (plum) tomatoes, seeded and diced, or more to taste
  • 1 red bell pepper, chopped
  • ¼ cup balsamic vinegar, or to taste
  • 2 tablespoons olive oil, or to taste

Cooking Directions

  1. 1 Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
  2. 2 Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
  3. 3 Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

Nutrition Facts

  • Calories 170.6
  • Carbohydrate 25.7 g
  • Fat 4.5 g
  • Fiber 9.8 g
  • Protein 7.9 g
  • Saturated Fat 0.6 g
  • Sodium 9.6 mg
  • Sugar 3.4 g

Chef's Notes

You can change the oils and vinegar. I've used lemon-infused olive oils and fig-infused balsamic vinegar, for example. Adding avocado is always a good choice. It really doesn't look pretty, but it tastes great!; If the bulgur seems dry after sitting for 20 minutes, add more water.

Reviews

  1. This is good but needs something- fresh herbs probably like raw parsley or cilantro and more veggies. I’m thinking the reviewer who prefers the tomatoes and garlic raw may be on to something.
  2. Not very flavorful.
  3. the instructions for cooking the lentils and bulgur is priceless! I did not cook the garlic and veggies because I prefer them raw but the combination of all create a very flavorful dish. Thanks.
  4. Thought this was pretty good. I am not a fan of legumes but have been trying to find ways of sneaking them into my diet. The balsamic gives this a good flavor but I think next time I would use a greater ratio of vegetables to lentils.
  5. My favorite part is how to cook the lentils and the bulgur in ONE pot! Aside from that it is a good template for many different combinations of vegetables and always tasty.

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