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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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1 h 10 m servings 233 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. Combine lentils, bulgur, onion, and parsley in a large bowl.
  4. 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.

Nutrition Facts

Per Serving: 233 calories; 3.1 g fat; 41.2 g carbohydrates; 11.9 g protein; < 1 mg cholesterol; 229 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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