Warm Bulgur and Lentil salad
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
10.8g
Energy (kJ)
1675kJ
Energy (kcal)
401kcal
Carbohydrate incl. fibre (g)
61.5g
Carbohydrate excl. fibre (g)
48.6g
Sugar (g)
16.3g
Fibre (g)
12.9g
Fat (g)
14.9g
Saturated fat (g)
2.6g
Unsaturated fat (g)
11.0g
Monounsaturated fat (g)
9.3g
Polyunsaturated fat (g)
1.7g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
873mg
Salt (g)
2.18g
Vitamin A (IU)
663IU
Vitamin C (mg)
80.3mg
Calcium (mg)
96mg
Iron (mg)
3.85mg
Potassium (mg)
824mg
Total
43.3g
6702kJ
1604kcal
245.9g
194.5g
65.4g
51.5g
59.6g
10.5g
43.9g
37.1g
6.8g
0.0g
0mg
3490mg
8.72g
2651IU
321.1mg
382mg
15.38mg
3297mg
- 1/2 l water
- 2 Knorr vegetable stock pot
- 150 g green lentils
- 150 g whole kernel bulgur wheat
- 100 g sweetcorn
- 6 spring onion finely chopped
- 150 g cherry tomatoes halved
- 1 yellow bell peppers cut into cubes
- 1 red onion cut into cubes
- 10 g fresh parsley leaf chopped
- 10 g fresh mint chopped
- 50 ml extra virgin olive oil
- 2 cloves of garlic minced
- 4 tablespoon pomegranate molasses
- 2 lemons grated skin and juice
- 1 teaspoon sumac
- 1 Put a large cookin pan on a high heat and bring the water to a boil,desolve the Knorr Vegetable stock pot.
- 2 Add the lentils and bulgur,cover, lower the heat and let it simmer for about 20 minutes, or until tender.
- 3 Drain in a colander,and set aside.
- 4 Add your prepped vegetables and herbs to the lentils, season it with salt and black pepper, and mix well.
- 5 Mix the oil with the garlic add it to the salad togheter with pomegranate molasses, lemon zest and juice and mix until combined.
- 6 Then serve sprinkled with the sumac on top.
