Lentil and Bulgur Salad

This lentil and bulgur salad with a very flavorful dressing is substantial enough to serve as a main dish.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 233 Calories

Ingredients

• 1 tablespoon cider vinegar
• 2 cups boiling water
• 1 tablespoon olive oil
• 4 cups boiling water
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• ½ teaspoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• ½ teaspoon dried basil
• 1 cube vegetable bouillon
• ¼ cup chicken broth
• ¼ teaspoon ground cumin
• 1 cup bulgur
• 1 cup dry lentils
• freshly ground black pepper to taste
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt, or to taste
• ½ cup minced sweet onion
• ⅛ teaspoon hot pepper sauce (such as Tabasco®)
• ½ cup thinly sliced scallions
• 1 cup minced fresh parsley

Recipe Instructions

Step 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.

Step 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.

Step 3

Combine lentils, bulgur, onion, and parsley in a large bowl.

Step 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.