Try this Green Lentil and Bulgur Salad recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool. In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally. In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta. Yield: 4 to 6 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8825 Posted to MC-Recipe Digest V1 #492 by Angele Freeman
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 589 | ||
Calories from Fat: 509 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.6g | 75 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 33.1g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 1008.1mg | 35 % | |
Potassium 258.4mg | 7 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 12g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 589
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