Wonderful veggie dish. Can add 1/2 stalk celery, olives, black pepper, oregano, and 2 minced garlic cloves to it.
| 1 | cup dry lentils |
| 1 | cup dry bulgur wheat |
| 1/4 | cup olive oil |
| 1/4 | cup lemon juice |
| 2 | tbsp mint |
| 2 | tbsp dill |
| 1/4 | cup parsley |
| 1/3 | cup red onion |
| 1 | bell pepper |
| 1 | tomato |
| 1 | cup feta cheese |
- Cook lentils in 2 cups water for 25 minutes, allowing them to simmer without disturbing them.
- Drain lentils, then transfer to large bowl.
- While lentils are cooking, place bulgur in small bowl. Add one cup boiling water, cover with a plate, and let stand for 10 to 15 minutes.
- Add everything to the lentils except tomato chunks. Mix gently but thoroughly.
- Cover tightly and refrigerate.
- Just before serving, top with tomato chunks.
Main Dish, Middle Eastern, Vegetarian
| Nutrition Facts | ||||||
Serving Size 141.5g |
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Amount Per Serving |
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Calories 350 Calories from Fat
136 |
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% Daily Value* |
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Total Fat
15.1g 23%
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Saturated Fat
5.0g 25%
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Trans Fat
0.0g |
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Cholesterol
22mg 7%
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Sodium
292mg 12%
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Total Carbohydrates
41.0g 14%
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Dietary Fiber
15.0g 60%
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Sugars
4.4g |
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Protein
16.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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