Crunch's Lentil Salad

This is a versatile, healthy salad that can easily be eaten as the main meal for lunch.


Recipes · Salad · Grains


Prep Time: 15 mins
Cook Time: 45 mins
Servings: 8
Total Time: 1 hrs
Yield: 8 servings

Ingredients

Ingredients List

  • 2 ½ cups water

  • 1 cup lentils

  • ½ cup bulgur

  • salt to taste

  • 1 teaspoon olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced, or more to taste

  • 3 roma (plum) tomatoes, seeded and diced, or more to taste

  • 1 red bell pepper, chopped

  • ¼ cup balsamic vinegar, or to taste

  • 2 tablespoons olive oil, or to taste


Directions

  1. Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.

  2. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.

  3. Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

Cook's Note:

You can change the oils and vinegar. I've used lemon-infused olive oils and fig-infused balsamic vinegar, for example. Adding avocado is always a good choice. It really doesn't look pretty, but it tastes great!

If the bulgur seems dry after sitting for 20 minutes, add more water.


Nutrition Facts (per serving)

Nutrition Facts
171 Calories
5g Fat
26g Carbs
8g Protein


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