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Lentil & Bulghur Salad

Here's how you make Lentil & Bulghur Salad
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  • Servings: 6
  • Prep: 1h
  • Cook: 50m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 cup lentils
  • 4 cups water
  • 1 cube (0.14 ounce) vegetable bouillon (or beef or chicken bouillon) = 1 cube
  • 7.9 ounces bulgar (1 cup)
  • 2 cups water, boiling
  • ½ cup finely chopped sweet onion (Spanish or red)
  • 1 cup minced fresh parsley
  • ½ cup thinly sliced scallions
  • FOR DRESSING:
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • ¼ cup chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon Tabasco sauce
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon oregano (crushed leaves)
  • ½ teaspoon basil
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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