Lentil & Bulghur Salad
Recipe: #34333
February 17, 2020
Categories: Salads, Main Dish Salad, Beans, Bulgur (cracked wheat), Onions, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days."
Original is 6 servings
Ingredients
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Nutritional
- Serving Size: 1 (335.2 g)
- Calories 155.3
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 190.6 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 10.7 g
- Sugars - 2.3 g
- Protein - 9.3 g
- Calcium - 58 mg
- Iron - 3.5 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Dissolve bouillon cube in the boiling 4 cups of water. in medium saucepan.
Step 2
Cook lentils in this broth 30 minutes.
Step 3
Let stand 10 minutes longer, then drain.
Step 4
Meanwhile, put bulghur in heat-proof bowl. Pour the 2 cups boiling water over it, let stand about 10 minutes, then drain.
Step 5
Combine the lentils and bulghur in large bowl.
Step 6
Add sweet onion and parsley.
Step 7
In a jar or small bowl, combine all the dressing ingredients.
Step 8
Pour the dressing over the lentil mixture and toss.
Step 9
Add scallions at serving time and toss again.
Tips
No special items needed.
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