Lentils With Bulgur And Herb Salad Recipe

Name: Lentils With Bulgur And Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown or green lentils, washed and picked over; 1/2 large red onion, peeled and thinly sliced; Salt and pepper; 4 tablespoons extra virgin olive oil; 1 teaspoon minced garlic; 2 tomatoes (canned are fine), chopped; 1/2 teaspoon cayenne or dried red chili flakes, or to taste; 1 teaspoon ground cumin; 1 cup medium-grain bulgur; 3 cups chicken, beef or vegetable stock (approximately), preferably homemade, or water; 1/2 cup chopped fresh mint leaves; 1/2 cup chopped fresh parsley leaves; 2 or 3 cups chopped mesclun or romaine; Lemon juice; 1 cup low-fat yogurt

Servings: persons

1/2 cup brown or green lentils, washed and picked over
1/2 large red onion, peeled and thinly sliced
Salt and pepper
4 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 tomatoes (canned are fine), chopped
1/2 teaspoon cayenne or dried red chili flakes, or to taste
1 teaspoon ground cumin
1 cup medium-grain bulgur
3 cups chicken, beef or vegetable stock (approximately), preferably homemade, or water
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh parsley leaves
2 or 3 cups chopped mesclun or romaine
Lemon juice
1 cup low-fat yogurt

1
If time allows soak lentils in cold water to cover an hour or more.
2
Drain.
3
Soak onion in salted water to cover until ready to serve.
4
Put 1 tablespoon oil in a large deep saucepan, and turn heat to medium.
5
A minute later add garlic and cook until fragrant, another minute or so.
6
Add tomato, cayenne and cumin and cook until tomato is soft, 2 to 3 minutes.
7
Add bulgur and cook, stirring, 3 to 4 minutes, then add liquid and lentils.
8
Bring to a boil, then cover, and adjust heat so mixture simmers steadily.
9
Cook for 20 to 30 minutes or until lentils and bulgur are tender and all liquid is absorbed.
10
If mixture starts to dry out, add liquid as needed and continue cooking.
11
You will definitely need to add liquid if you did not soak the lentils.
12
If mixture is too wet, raise heat a bit and cook uncovered, stirring, until it dries out.
13
Toss herbs and lettuce with remaining olive oil and lemon juice to taste; add salt and pepper to taste.
14
Serve lentil-bulgur mixture topped with dressed greens, drained onions and a dollop of yogurt on the side.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup brown or green lentils, washed and picked over, 1/2 large red onion, peeled and thinly sliced, Salt and pepper, 4 tablespoons extra virgin olive oil, and more.

Yes, Lentils With Bulgur And Herb 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.

That's it — enjoy your meal!

Lentils With Bulgur And Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions