Lentil and Bulgur Salad Recipe

Name: Lentil and Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup lentils, rinsed; ¾ cup fine grain Bulgar wheat; sea salt; fresh pepper; 1 pinch cayenne pepper; 2 cups cherry tomatoes, halved; 4 -6 scallions, thinly sliced; 1 cup fresh parsley, chopped; ¼ cup fresh lemon juice; 3 tablespoons olive oil; ⅓ cup crumbled feta cheese

Servings: persons

¾ cup lentils, rinsed
¾ cup fine grain Bulgar wheat
sea salt
fresh pepper
1 pinch cayenne pepper
2 cups cherry tomatoes, halved
4 -6 scallions, thinly sliced
1 cup fresh parsley, chopped
¼ cup fresh lemon juice
3 tablespoons olive oil
⅓ cup crumbled feta cheese

1
Cover lentils with water by 1 inch in a medium pan.
2
Bring to a boil; reduce to a simmer.
3
Cover and cook until lentils are tender but still holding their shape, 15-20 minutes.
4
Drain the lentils.
5
Bring 1 cup of water to a boil in a small saucepan.
6
Stir in the bulgur, 1/2 teaspoon salt, and pepper to taste.
7
Cover, remove from heat and let sit until bulgur has absorbed liquid, about 30 minutes.
8
Transfer bulgur to a large bowl.
9
Gently stir in the lentils and all remaining ingredients.

234

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 11 ingredients. The key ingredients include: ¾ cup lentils, rinsed, ¾ cup fine grain Bulgar wheat, sea salt, fresh pepper, and more.

Yes, Lentil and Bulgur 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.

Lentil and Bulgur Salad

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