Lentil-Bulghur Salad

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“Side dish or main dish salad”

Ingredients Nutrition


  1. Place lentils in a sieve, and rinse thoroughly.
  2. Transfer lentils to sauce pan with 2 1/2 cups water and bring to a boil.
  3. Reduce heat to low and simmer for 30-45 minutes, until lentils are tender but not mushy.
  4. Lentils should hold their shape. While lentils are simmering, place the bulghur wheat in a bowl.
  5. Boil the remaining cup of water and pour over the bulghur wheat. Cover and let stand until all water has been absorbed, about 15 minutes.
  6. Fluff bulghur wheat with a fork.
  7. When the lentils are done, pour off any remaining liquid and let the lentils cool.
  8. Heat an iron-cast skillet over high heat. Add walnut pieces and stir them constantly with a wooden spoon until they begin to brown.
  9. Turn off the heat and set aside. In a small bowl, mix olive oil, lemon juice, vinegar, garlic, and salt and pepper with a fork to make a dressing.
  10. Place lentils in a large bowl, preferably glass.
  11. With a wooden spoon, carefully mix in the bulghur wheat, followed by the chopped vegetables and the toasted walnuts.
  12. Pour dressing evenly over the salad, and mix in with a fork.
  13. Refrigerate salad at least one hour to allow the flavors to blend.
  14. Suggestions French lentils are small, dark-green lentils that can be found in most health food stores.
  15. If they are unavailable, substitute brown lentils.
  16. Bulghur wheat can also be found in health food stores and ethnic groceries.
  17. It comes in several different degrees of coarseness.
  18. For this recipe, the finely cracked variety is preferred.

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