Bulgur and Lentil Salad

This Emirati Bulgur and Lentil Salad is a quick, easy, and healthy side dish to make any time of the year


Bulgur and Lentil Salad
Cook time: 
Total time: 
  • 1 cup brown lentils, rinsed, drained
  • 1 cup bulgur (cracked wheat)
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped
  • ¼ cup lemon juice
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh dill
  • 2 spring onions, finely chopped
  • ½ small green capsicum, finely chopped
  • ½ small red capsicum, finely chopped
  • 1 stick celery stalk, finely chopped
  • ¼ cup walnuts, toasted, chopped
  • ¼ cup pitted Kalamata olives, chopped
  • 100 g feta, crumbled
  • 1 medium tomato, chopped
  1. Place lentils in a saucepan with 2 cups water over medium heat. Partially cover and bring to a simmer. Cook for 20 minutes or until tender. Drain and place in a large bowl.
  2. Meanwhile, place bulgur in a bowl, cover with 2 cups boiling water and set aside for 20 minutes. Drain and add to lentils.
  3. Heat oil in a frying pan over medium heat.
  4. Add garlic and cook for 1 minute or until fragrant.
  5. Add garlic and remaining ingredients to lentil mixture.
  6. Season with salt and pepper, mix to combine and serve.

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