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Lentil Bulgur Salad


  • 1-1/2 cups boiling water
  • 1-1/2 cups bulgur
  • 5 cups water
  • 1-1/2 cups dried lentils, rinsed
  • 1 cup diced green onion
  • 1 cup diced sweet red pepper
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh parsley
  • 1/3 cup cider vinegar
  • 1/3 cup olive oil
  • 1 tablespoon dried basil
  • 1 tablespoon dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup feta cheese


  • 1. In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely.
  • 2. Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; toss again. Cover and refrigerate for 4 hours or until serving.

Nutrition Facts

1 cup: 271 calories, 10g fat (3g saturated fat), 10mg cholesterol, 370mg sodium, 35g carbohydrate (0 sugars, 13g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.


Average Rating: 4.5
  • Baker12952
    Jan 8, 2012

    This salad was easy to make and I liked the flavor. I think it needs more dressing, so I made up another batch of dressing to add to the salad. I also added some garlic and cut up some fresh mushrooms. I think just about anything you have on hand could be added to this salad.

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