Bulgur and Lentil Salad Recipe

Name: Bulgur and Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or beluga lentils, rinsed and picked over; 1 small onion, cut in half; 2 garlic cloves, slightly crushed; 1 bay leaf; Salt to taste; 1 cup fine or medium bulgur; 4 scallions, thinly sliced (more to taste); 4 to 6 radishes, thinly sliced; 1 cup finely chopped parsley; 2 to 4 tablespoons finely chopped fresh mint; ⅓ cup fresh lemon juice; 1 teaspoon cumin seeds, lightly toasted and ground; 1/2 cup extra virgin olive oil

Servings: persons

1 cup green or beluga lentils, rinsed and picked over
1 small onion, cut in half
2 garlic cloves, slightly crushed
1 bay leaf
Salt to taste
1 cup fine or medium bulgur
4 scallions, thinly sliced (more to taste)
4 to 6 radishes, thinly sliced
1 cup finely chopped parsley
2 to 4 tablespoons finely chopped fresh mint
⅓ cup fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
1/2 cup extra virgin olive oil

1
Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two.
2
Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact.
3
Remove from the heat.
4
Remove and discard the onion, garlic cloves and bay leaf.
5
Drain.
6
Meanwhile, place the bulgur in a medium bowl, and add salt to taste.
7
Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed.
8
Drain through a strainer and squeeze out the water.
9
Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl.
10
Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil.
11
Toss with the salad, and serve.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup green or beluga lentils, rinsed and picked over, 1 small onion, cut in half, 2 garlic cloves, slightly crushed, 1 bay leaf, and more.

Yes, Bulgur and Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bulgur and Lentil Salad

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