Mediterranean Lentil & Bulgur Salad

July 19th, 2011 § 1 comment § permalink

Serves 4


1 cup lentils, cooked
1 cup cracked bulgur wheat, cooked
1 medium cucumber, peeled, deseeded and chopped medium
1 red bell pepper, chopped medium
1 cup cherry tomatoes, halved
3 tablespoons fresh parsley, chopped fine
3 tablespoons fresh mint, chopped fine
1 clove garlic, chopped superfine
½ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
½ cup feta cheese, crumbled (optional)


In a large mixing bowl toss together the lentils, bulgur, cucumbers, peppers, tomatoes and herbs until well mixed. Pout the olive oil and lemon juice over the top and mix gently. Season with salt and pepper and gently fold in the feta. Allow to stand at room temperature for about 5 minutes before serving.

Lentil and Bulgur Salad (Green Lentils)

January 2nd, 2011 § 0 comments § permalink

Serves 6


2 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, grated on microplane
¼ cup extra-virgin olive oil
2 cups French green lentils, cooked and cooled
1 cup bulgur wheat, cooked and cooled
1 small red onion, chopped fine
2 stalks celery, chopped fine
½ English cucumber, seeded and chopped fine
1 (15 ounce) can chick peas, drained and rinsed
½ cup golden raisins
¾ cup walnut pieces, toasted
½ cup fresh mint leaves, chopped
½ cup fresh parsley, chopped
Freshly ground pepper


In a small bowl, whisk lemon juice, lemon zest, and garlic. Stream in olive oil and continue to whisk until emulsified. Set dressing aside. In a large bowl, add lentils, bulgur wheat, red onion, celery, cucumber, chick peas, golden raisins, walnuts and herbs. Season with salt and pepper and mix thoroughly. Pour dressing evenly over the salad, and mix to combine. Serve at room temperature.

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