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Ingredientes
- 1/2 c. Green lentils, preferably French
- 1 1/2 c. Water
- 1 c. Fine bulgur (available in most supermarkets and health food stores)
- 3 Tbsp. Lemon juice
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Garlic clove chopped
- 3 x Scallions finely sliced
- 1/2 c. Minced roasted red pepper from a jar liquid removed
- 1/2 c. Pitted, minced Kalamata olives
- 1/4 c. Minced fresh parsley Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Crumbled Feta cheese
Direcciones
- In a small saucepan combine lentils with sufficient water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer till the lentils are tender, but not falling apart, about 15 to 20 min. Drain the lentils and allow to cold.
- In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, till the water is absorbed, about 12 to 15 min. Transfer to a bowl, fluff with a fork and allow to cold, stirring occasionally.
- In a large bowl whisk together extra virgin olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add in bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 146 | 39% |
| Total Fat 16.49g | 21% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 371mg | 15% |
| Potassium 459mg | 13% |
| Total Carbs 45.47g | 12% |
| Dietary Fiber 14.8g | 49% |
| Sugars 2.3g | 2% |
| Protein 13.72g | 22% |
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