Herbed Bulgur and Lentil Salad

Name: Herbed Bulgur and Lentil Salad
Prep time: 10 min
Cook time: 20 min
Yield: 8 servings
Ingredients: 1 bell pepper, diced; fresh black pepper, to taste; 1 c dry bulgur; 1 stalk celery, finely chopped; 2-3T dill, chopped; 1/2 c crumbled feta cheese (add 25 calories, 2 g fat per appetizer-size serving); 2 cloves garlic, crushed; 1/4 c lemon juice; squeezable wedges of lemon, for garnish; 1 c dry lentils, preferably green or yellow; 2 T mint, chopped; 1/2 c niçoise or other black olives (add 10 calories, 1 g fat); 1/2 c niçoise or other black olives (add 10 calories, 1 g fat); 1/4 c olive oil; 1/4 c parsley, chopped; 1/3 c red onion, finely chopped; 1 t salt; 1 tomato, diced; 1/2 c walnuts, toasted and chopped (add 50 calories, 5 g fat); 1 c boiling water; 2 c water

Cook: 20 min

Prep: 10 min

Ready: 30 min

Servings: 8 servings

Calories: 310.36

Ingredients

1 1 bell pepper, diced
2 fresh black pepper, to taste
3 1 c dry bulgur
4 1 stalk celery, finely chopped
5 2-3T dill, chopped
6 1/2 c crumbled feta cheese (add 25 calories, 2 g fat per appetizer-size serving)
7 2 cloves garlic, crushed
8 1/4 c lemon juice
9 squeezable wedges of lemon, for garnish
10 1 c dry lentils, preferably green or yellow
11 2 T mint, chopped
12 1/4 c olive oil
13 1/4 c parsley, chopped
14 1/3 c red onion, finely chopped
15 1 t salt
16 1 tomato, diced
17 1/2 c walnuts, toasted and chopped (add 50 calories, 5 g fat)
18 1 c boiling water
19 2 c water
20 1/2 c niçoise or other black olives (add 10 calories, 1 g fat)
21 1/2 c niçoise or other black olives (add 10 calories, 1 g fat)

Directions

1
Wash lentils.
2
Place in a medium-sized saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without stirring for 20 minutes or until tender but not mushy.
3
Drain well, and then transfer to a large bowl. (Note: If using yellow or pink lentils, adjust cooking time to 15 minutes.)While the lentils are cooking, place the bulgur in a small bowl.
4
Add boiling water, cover with a plate, and let stand 10 to 15 minutes.
5
Add everything to the lentils, except tomato chunks, walnuts, and lemon wedges if using.
6
Mix gently but thoroughly. Cover tightly and refrigerate.Just before serving, top with tomatoes and walnuts.
7
Garnish with lemon wedges.

Nutrition per serving

310.36 Calories

36.87g Carbs

12.07g Protein

14.38g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts

Herbed Bulgur and Lentil Salad

Directions

Nutrition per serving

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Allergens