LENTIL AND BULGUR SALAD
Lentils, bulgur, and feta cheese give this salad its Middle-Eastern flavor. Pack it for a picnic, or serve it with crisp lettuce as a light supper.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
- Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
- Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.
Nutrition Facts : Calories 367 g, Fat 11 g, Fiber 19 g, Protein 18 g
BULGUR AND LENTIL SALAD
The best lentils for this hearty salad are French green lentils or black beluga lentils. They're more likely to stay intact while cooking than brown lentils.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course, side dish
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 309 milligrams, Sugar 2 grams
LENTIL SPROUT AND BULGUR SALAD
Make and share this Lentil Sprout and Bulgur Salad recipe from Food.com.
Provided by Sharon123
Categories Grains
Time 30m
Yield 2-4
Number Of Ingredients 12
Steps:
- In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
- In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
- Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
- Serve in a pretty bowl over lettuce leaves. Enjoy!
Nutrition Facts : Calories 504.4, Fat 35, SaturatedFat 4.9, Sodium 1458, Carbohydrate 45.7, Fiber 8.2, Sugar 7, Protein 11.6
RED LENTIL AND BULGHUR SALAD
Steps:
- In a medium saucepan, combine lentils and 5 cups water. Bring to a boil over high heat. Reduce to a simmer and cook, until lentils are soft, 15 to 20 minutes. Stir in bulghur and 1/2 cup oil. Season with herbamare. Cover and remove from heat. Let stand for 10 minutes.
- Meanwhile, In a large skillet, heat 5 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until brown, 15 to 20 minutes.
- Place red pepper in a food processor and puree. In a small nonstick skillet, heat remaining tablespoon oil over medium heat. Add red pepper, and cook, stirring frequently, until puree becomes dry, 10 to 15 minutes.
- Add onions and red-pepper puree to lentils, and stir to combine. Taste and adjust for seasoning. Transfer to serving dish. In a small bowl, stir together tomato, parsley, and scallion. Serve lentils garnished with tomato mixture.
BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS
Categories Salad Side Vegetarian Walnut Lentil Summer Chill Tarragon Bulgur Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4 as an entrée or 6 as a side dish
Number Of Ingredients 11
Steps:
- In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
- In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
- Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
LENTIL AND BULGUR SALAD
This salad is sort of a tabouleh with lentils, adding extra elements of nutrition, texture and taste.
Provided by Geema
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover lentils with water by 1 inch in a medium pan.
- Bring to a boil; reduce to a simmer.
- Cover and cook until lentils are tender but still holding their shape, 15-20 minutes.
- Drain the lentils.
- Bring 1 cup of water to a boil in a small saucepan.
- Stir in the bulgur, 1/2 teaspoon salt, and pepper to taste.
- Cover, remove from heat and let sit until bulgur has absorbed liquid, about 30 minutes.
- Transfer bulgur to a large bowl.
- Gently stir in the lentils and all remaining ingredients.
Nutrition Facts : Calories 220.9, Fat 13.3, SaturatedFat 3.4, Cholesterol 11.1, Sodium 156.7, Carbohydrate 20.3, Fiber 6.3, Sugar 4, Protein 7.6
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EGGPLANT, LENTIL, AND BULGUR SALAD - FOOD & WINE
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- In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.
- Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.
- Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
- In a small bowl, combine the remaining parsley with the cucumber and tomato. Serve the lentils over the cucumber salad.
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- Rinse lentils and transfer them to a pot. Fill with water, enough to cover them by 2-3 inches, and boil for 20-30 minutes or until cooked but not mushy. Drain well and set aside.
- In the meanwhile, transfer bulgur to a heatproof bowl, fill with 3 cups boiling water and let it sit for about 25 minutes.When bulgur is soft and tender drain it and transfer it to a large bowl.
- Add the chopped tomatoes, cucumbers, parsley, peppers, and olives to the bowl without mixing. You want the bulgur to stay to the bottom of the bowl in order to absorb the juices from the vegetables.Add cumin, salt, pepper, lemon juice and olive oil.Cover the vegetables with the lentils and refrigerate until cold or overnight.
- Before serving mix everything well, taste and adjust salt, pepper, lemon juice and olive oil. If you’re not extremely happy with the taste it probably needs some more salt, olive oil, and lemon juice :-)
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