Best Lentils With Bulgur And Herb Salad Recipes

LENTIL AND BULGUR SALAD

Lentil and Bulgur Salad image

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

Time 45m

Number Of Ingredients 8

Ingredients

3/4 cup lentils, picked over and rinsed
1 box (5.25 ounces) fine-grain bulgur wheat, (scant 3/4 cup)
Coarse salt and ground pepper
1 pint cherry or grape tomatoes, halved (2 cups)
3/4 cup thinly sliced scallions, (4 to 6 scallions)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/3 cup crumbled feta cheese

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

Bulgur and Lentil Salad image

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

Ingredients

1 cup green or beluga lentils, rinsed and picked over
1 small onion, cut in half
2 garlic cloves, slightly crushed
1 bay leaf
Salt to taste
1 cup fine or medium bulgur
4 scallions, thinly sliced (more to taste)
4 to 6 radishes, thinly sliced
1 cup finely chopped parsley
2 to 4 tablespoons finely chopped fresh mint
1/3 cup fresh lemon juice
1 teaspoon cumin seeds, lightly toasted and ground
1/2 cup extra virgin olive oil

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