Lentil and Bulgur Salad
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Joan Wagner Teller
"Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days."
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Ingredients1 h 10 m servings 233
Original recipe yields 6 servings
- Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.
- Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.
- Combine lentils, bulgur, onion, and parsley in a large bowl.
- Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.
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Per Serving: 233 calories; 3.1 41.1 11.9 0 189 Full nutrition