Lebanese Lentil and Bulgur Salad

Name: Lebanese Lentil and Bulgur Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 cup green or brown lentils, rinsed; 1/2 cup medium bulgur wheat; 4 cups water; 1 large yellow onion, thinly sliced; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 tsp ground cumin; 1/4 tsp ground cinnamon; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh flat-leaf parsley, chopped; 4 scallions, thinly sliced

A hearty Lebanese grain salad of cooked green lentils and bulgur wheat tossed with caramelized onions, fresh herbs, and a bright lemon-cumin dressing. Inspired by mujaddara, served at room temperature.

45 minEasyServes 4240 cal/serving

LebaneseSaladStovetopVeganMediterraneanHigh FiberHalal-friendlyDairy-FreeNut-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 cup green or brown lentils, rinsed
1/2 cup medium bulgur wheat
4 cups water
1 large yellow onion, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tsp ground cumin
1/4 tsp ground cinnamon
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh flat-leaf parsley, chopped
4 scallions, thinly sliced

Instructions

1

Rinse 1 cup green or brown lentils and place in a saucepan with 4 cups water. Bring to a boil, reduce heat, and simmer 20 minutes. In the last 10 minutes stir in 1/2 cup medium bulgur wheat and cook until both are tender and liquid is absorbed. Spread on a baking sheet to cool.
2

Meanwhile, heat half of the 1/4 cup extra-virgin olive oil in a wide skillet over medium heat. Add 1 thinly sliced large yellow onion and cook 20 to 25 minutes until deeply golden and caramelized. Season with a pinch of salt and set aside.
3

In a large bowl, whisk together the remaining olive oil, 1/4 cup fresh lemon juice, 1 tsp ground cumin, 1/4 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
4

Add the cooled lentil-bulgur mixture to the bowl and toss with the dressing. Fold in the caramelized onion, 1/4 cup chopped fresh flat-leaf parsley, and 4 thinly sliced scallions.
5

Taste and adjust seasoning. Serve at room temperature or refrigerate up to 2 days.

Questions

Can I make Lebanese Lentil and Bulgur Salad gluten-free?

Yes. The gluten in this entry is 1/2 cup medium bulgur wheat. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

Can I make Lebanese Lentil and Bulgur Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Lebanese Lentil and Bulgur Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.