How to Make a Greek Salad with Lentils & Bulgur

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta

Tofu feta provides a dairy-free option while ricotta is more affordable.

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a high-protein alternative; rice is a budget-friendly swap.

Boil 2 cups of water in a kettle.

Pour the boiling water over the bulgur and cover it to soak.

Cook lentils in plain water with a bay leaf and a little salt for 20-25 minutes until al dente.

Prepare tomatoes by removing the stem and cutting them into pieces.

Chop scallions, using both the white and green parts, discarding only the tough tips.

Chop parsley finely and add to the bowl with tomatoes and scallions.

Drain and rinse the cooked lentils under cold water to stop further cooking and remove the bay leaf.

Mix the bulgur, lentils, tomatoes, scallions, and parsley together in a bowl.

Add salt, cumin, cinnamon, hot pepper flakes, lemon juice, and olive oil to the mixture and stir well.

Spice Level:

Dietary

Allergens