Crunch's Lentil Salad recipe
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Ingredients
- 2 ½ cups water 1 cup lentils ½ cup bulgur salt to taste 1 teaspoon olive oil 1 onion, chopped 3 cloves garlic, minced, or more to taste 3 roma (plum) tomatoes, seeded and diced, or more to taste 1 red bell pepper, chopped ¼ cup balsamic vinegar, or to taste 2 tablespoons olive oil, or to taste
Nutrition Info
- 170.6 caloriescarbohydrate: 25.7 gcholesterol: : -fat: 4.5 gfiber: 9.8 gprotein: 7.9 gsaturatedFat: 0.6 gservingSize: -sodium: 9.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Crunch's Lentil Salad
Directions
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Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes, add bulgur and salt. Cover saucepan and remove from heat, set aside until bulgur is tender and water is absorbed, about 20 minutes.
Heat 1 teaspoon olive oil in a skillet over medium heat, cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper, cook and stir until red bell pepper is tender, 5 to 10 minutes.
Combine bulgur-lentil mixture and vegetable mixture in a bowl, add balsamic vinegar and 2 tablespoons olive oil and toss to coat.