Mediterranean Lentil and Bulgur Salad with Kalamata Olives is a refreshing and nourishing dish that features the earthy flavors of lentils and bulgur, complemented by the briny bite of Kalamata olives. Ideal for a light lunch or as a side dish, this recipe is simple to prepare and rich in protein and fiber. With its vibrant colors and bold flavors, this salad is a noteworthy choice for any occasion.

Ingredients

• 1 cup dried lentils, rinsed and drained
• 1 cup bulgur wheat
• 1/2 cup kalamata olives, pitted and chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 Tbsp lemon juice
• 1 tsp dried oregano

Instructions

1. In a large pot, combine lentils with 4 cups of water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes until lentils are tender. Drain and set aside to cool.
2. In another pot, bring 2 cups of water to a boil. Add the bulgur, cover, and remove from heat. Let it sit for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
3. In a large bowl, combine the cooled lentils, bulgur, kalamata olives, cherry tomatoes, red onion, and parsley.
4. In a small bowl, whisk together olive oil, lemon juice, and oregano. Pour over the salad and toss to combine.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the salad chilled or at room temperature.

Keywords: Healthy, Lunch, Protein-rich, Refreshing

Spice Rack: Oregano

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