Skip to main content New this month
Get the Allrecipes magazine

Crunch's Lentil Salad

Rated as 4.5 out of 5 Stars

"This is a versatile, healthy salad that can easily be eaten as the main meal for lunch."
Added to shopping list. Go to shopping list.


1 h servings 171 cals
Original recipe yields 8 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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: 171 calories; 4.5 g fat; 25.7 g carbohydrates; 7.9 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition

Similar recipes


Read all reviews 2
Most helpful
Most positive
Least positive

My favorite part is how to cook the lentils and the bulgur in ONE pot! Aside from that, it is a good template for many different combinations of vegetables and always tasty.

Thought this was pretty good. I am not a fan of legumes, but have been trying to find ways of sneaking them into my diet. The balsamic gives this a good flavor, but I think next time I would use...