Mostly Moosewood Lentil-Bulgur SaladSubmitted by athena_tavener
Makes 6 servings
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Wonderful veggie dish. Can add 1/2 stalk celery, olives, black pepper, oregano, and 2 minced garlic cloves to it.
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Ingredients
| 1 |
cup dry lentils |
| 1 |
cup dry bulgur wheat |
| 1/4 |
cup olive oil |
| 1/4 |
cup lemon juice |
| 2 |
tbsp mint |
| 2 |
tbsp dill |
| 1/4 |
cup parsley |
| 1/3 |
cup red onion |
| 1 |
bell pepper |
| 1 |
tomato |
| 1 |
cup feta cheese |
Directions
- Cook lentils in 2 cups water for 25 minutes, allowing them to simmer without disturbing them.
- Drain lentils, then transfer to large bowl.
- While lentils are cooking, place bulgur in small bowl. Add one cup boiling water, cover with a plate, and let stand for 10 to 15 minutes.
- Add everything to the lentils except tomato chunks. Mix gently but thoroughly.
- Cover tightly and refrigerate.
- Just before serving, top with tomato chunks.
Categories
Main Dish, Middle Eastern, Vegetarian
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Serving Size 141.5g |
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Amount Per Serving |
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Total Carbohydrates 41.0g 14%
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| Vitamin A 24% |
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Vitamin C 83% |
| Calcium 18% |
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Iron 26% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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