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|Dried lentils||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Bulgur||1 Cup (16 tbs), uncooked|
|Boiling water||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Chopped fresh mint||1 Cup (16 tbs)|
|Cherry tomato halves||1 Cup (16 tbs)|
|Sliced canned artichoke hearts||1 Cup (16 tbs), drained|
|Peeled seeded diced cucumber||1 Cup (16 tbs)|
|Minced purple onion||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
Serving size: Complete recipe
Calories 1808 Calories from Fat 236
% Daily Value*
Total Fat 27 g41.3%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 967.4 mg40.3%
Total Carbohydrates 334 g111.3%
Dietary Fiber 76.9 g307.5%
Sugars 27.6 g
Protein 57 g113.5%
Vitamin A 150.1% Vitamin C 343%
Calcium 44.6% Iron 110.7%
*Based on a 2000 Calorie diet
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well.
Cover and chill at least 30 minutes.
If desired, garnish with mint leaves, and serve with pita wedges.