A complete salad that can be served as a main dish. You can replace the coriander with parsley according to your taste.
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Lentil and Bulgur Salad
Vegetarian
Public
Course: Starter
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 275 kcal / serving
Instructions
- 1. In a small saucepan, put the lentils (which have been rinsed and sorted) and cover with water (or cook in chicken broth with 1 clove of garlic, a little chopped onion, and a bay leaf).
- 2. Bring to a boil, cover, and reduce the heat. Simmer gently for about 15 to 20 minutes until tender. Drain well.
- 3. Meanwhile, bring 1 cup (250 ml) of water to a boil. Add the bulgur, salt, and pepper. Cover and remove the saucepan from the heat.
- 4. Let it sit for 30 minutes.
- 5. Grill the bell pepper, remove the seeds, and peel off the black skin. Cut it into strips.
- 6. Put the bulgur in a large bowl, add the lentils, tomatoes, green onions, olives, bell pepper strips, coriander, lemon juice, and oil.
- 7. Add the feta and serve.
Ingredients for servings
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150 g of dry green lentil -
10 cherry tomatoes -
100 g of feta -
4 tablespoon of lemon juice -
2 tablespoon of olive oil -
¾ cup of bulgur -
1 handful of Greek-style black olive (optional) -
½ red bell peppers -
2 green onions -
1 fresh coriander -
2 garlic cloves (optional) -
1 bay leaf -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value275 kcal14 %
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Fat13,11 g19 %
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of which saturated4,68 g23 %
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Carbohydrates24,47 g9 %
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of which sugar4,11 g5 %
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Protein14,36 g29 %
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Fibers4,33 g?
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More data
* As an indication, before cooking, RDA of the EU.