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  • DeAnna Simone

    Bulgur and Lentil Salad Ingredients: 1 cup beluga lentils, rinsed and picked over (608) 1 small onion, cut in half (28) 2 garlic cloves, slightly crushed (9) 1 bay leaf (6) Salt to taste (0) 1 cup bulgur (479) 4 scallions, thinly sliced (19) 4 to 6 radishes, thinly sliced (3) 1 cup finely chopped parsley (22) 2 to 4 tablespoons finely chopped fresh mint (5) 1/3 cup fresh lemon juice (20) 1 teaspoon cumin seeds, lightly toasted and ground (8) 1/2 cup extra virgin olive oil (955) Directions: 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. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain. Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water. Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve. I know this has more calories than most recipes I post, but it is terribly delicious and just look at all that fiber! Serves six, with (per serving) 360 calories; 2.6g sat fat; 0% cholesterol; 12.1g dietary fiber; 11.8g protein;

  • Michele Recore-Bollar

    Black lentils & Bulgur

  • Nan N

    Bulgur and Lentil Salad (MARTHA ROSE SHULMAN, "Recipes for Health," New York Times)

  • Cardie Templeton

    Vegetarian Thanksgiving Recipes - Well - Lentil and Bulgur salad

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