Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Green lentils, preferably French

  2. 1 1/2 cups 355ml Water

  3. 1 cup 237ml Fine bulgur

  4. (available in most supermarkets and Health food stores)

  5. 3 tablespoons 45ml Lemon juice

  6. 3 tablespoons 45ml Extra-virgin olive oil

  7. 1 Garlic clove - minced

  8. 3 Scallions - finely sliced

  9. 1/2 cup 73g / 2.6oz Chopped roasted red pepper from a jar - drained

  10. 1/2 cup 73g / 2.6oz Pitted, chopped Kalamata olives

  11. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 1/2 cup 73g / 2.6oz Crumbled Feta cheese

Instructions Jump to Ingredients ↑

  1. In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool.

  2. In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally.

  3. In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.

  4. This recipe yields 4 to 6 servings.


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