LENTIL BULGUR SALAD

Lentil Bulgur Salad image

Give any meal an exotic flair with this zesty twist on Middle Eastern tabbouleh-a traditional bulgur salad with tomatoes, onions and parsley. Laura Bryant German of West Warren, Massachusetts tosses her version with lentils and feta cheese.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 16

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Ingredients

1-1/2 cups boiling water
1-1/2 cups bulgur
5 cups water
1-1/2 cups dried lentils, rinsed
1 cup diced green onion
1 cup diced sweet red pepper
1/2 cup chopped green onions
1/2 cup minced fresh parsley
DRESSING:
1/3 cup cider vinegar
1/3 cup olive oil
1 tablespoon dried basil
1 tablespoon dill seed
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup feta cheese

Steps:

In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely., Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; toss again. Cover and refrigerate for 4 hours or until serving.

Nutrition Facts : Calories 271 calories, Fat 10g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 370mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 13g fiber), Protein 13g protein. Diabetic Exchanges