Lentil and Bulgur Salad
Serving Size:8-10|Prep Time:15minutes|Cook Time:20minutes

  1. Combine 1 cup lentils with 2 cups water and bring to a boil, turn down heat and simmer for about 20 minutes until tender. Drain and cool. While cooking lentils, pour 1 cup boiling water over bulgur and let sit until cool. Combine cooked lentils and soaked bulgur.
  2. Combine the lemon juice, garlic, olive oil and add salt and pepper. Whisk and pour over lentils and bulgur.
  3. Add the rest of the ingredients and combine.
Chef’s Narrative
This salad has the traditional flavors of tabbouleh using lentils and bulgur for added protein. The beauty of the salad is that ingredients can be varied according to the season. Celery in the winter and cucumber and tomatoes in the summer. Get creative by adding your favorite topping.
Recipe Substitutions
For a gluten free version, replace bulgur with quinoa.
Main Ingredients
  • 1cuplentils, uncooked
  • 1cupbulgur wheat
  • 1cupboiling water
  • ¼cupfresh squeezed lemon juice
  • 2clovesgarlic, minced
  • ¼cupextra virgin olive oil
  • 1teaspoonkosher salt
  • teaspoonfresh ground pepper
  • cupred onion diced
  • 1red pepper diced
  • 1cupcelery diced or replace with cucumber
  • ¼cupchopped Italian parsley
  • ¼cupmint, rough chop or chiffonade cut
Topping Ideas
  • Tomatoes, diced
  • walnuts
  • Feta cheese or vegan cheese
  • Olives
  • Cucumbers