Recipe Library
Bulgur & Lentils
Golden onions melt into tender lentils and fluffy bulgur, soaking up every drop of savory liquid. Bright mint and a squeeze of lemon cut through the earthy richness, leaving each bite warm and satisfying.
- Total
- 38 min
- Prep
- 10 min
- Cook
- 28 min
- Serves
- 4
Nutrition per Serving
- Calories
- 278
- Protein
- 12g
- Carbs
- 44g
- Fat
- 8g
- Fiber
- 11g
- Sugar
- 7g
- Sodium
- 316mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cups thinly sliced onions
- 1/2 teaspoon salt
- 2 tablespoons plus 1 1/4 cups water, divided
- 1 1/2 cups cooked or canned (rinsed) lentils (see Tips)
- 2/3 cup bulgur (see Tips)
- 1/4 cup minced fresh mint, divided
- 1/4 cup nonfat plain yogurt
- 1 lemon, cut into wedges
Instructions
- Heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tablespoons water and cook, stirring frequently, until the onions are golden brown and very soft, 13 to 15 minutes.
- Stir in lentils, bulgur and the remaining 1 1/4 cups water. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the water is absorbed, 7 to 8 minutes. Stir in 2 tablespoons mint. Serve with the remaining mint, yogurt and lemon.