• 135calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 cup(s) water

  2. 1 cup(s) bulgur

  3. 1 cup(s) French green lentils or brown lentils , picked over, rinsed, and drained

  4. Salt

  5. Pepper

  6. 1/3 cup(s) fresh lemon juice, plus lemon wedges for garnish

  7. 2 tablespoon(s) olive oil

  8. 6 large plum tomatoes , chopped

  9. 1 medium (13- to 14-ounce)

  10. English (seedless) cucumber , peeled in alternating strips and chopped

  11. 3 green onions , thinly sliced

  12. 1 cup(s) packed fresh mint leaves , chopped

Instructions Jump to Ingredients ↑

  1. In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well.

  2. Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 teaspoon salt. Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. Drain lentils well in colander.

  3. In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.

  4. Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours or overnight. To serve, stir in mint and garnish with lemon wedges.


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