- 2 1/2 cups water
- 1 cup lentils
- 1/2 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
- 1/4 cup balsamic vinegar, or to taste
- 2 tablespoons olive oil, or to taste
- 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.
05/16/2018
recipepes.com
Crunch's Lentil Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
