Directions:
- Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until golden, 2 to 3 minutes. Stir tomatoes through the onion; continue cooking until tomatoes soften, 1 to 2 minutes. Pour beef broth over the onion and tomato mixture; bring to a boil.
- Stir bulgur into the boiling broth; season with salt and black pepper. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften, about 5 minutes. Add lentils and chickpeas; continue cooking until the moisture evaporates and the bulgur is tender, 3 to 5 minutes more.
- Remove the skillet from heat. Set aside to cool about 30 minutes. Fold mint into the bulgur mixture to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.94 Kcal (1172 kJ) | ||
| Calories from fat | 69.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Sodium | 328.51mg | 14% | |
| Potassium | 418.3mg | 9% | |
| Total Carbs | 44.66g | 15% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 10.96g | 44% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.05 Kcal (503 kJ) | ||
| Calories from fat | 29.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 12% | |
|---|---|---|---|
| Sodium | 140.88mg | 14% | |
| Potassium | 179.38mg | 9% | |
| Total Carbs | 19.15g | 15% | |
| Sugars | 0.84g | 8% | |
| Dietary Fiber | 4.7g | 44% | |
| Protein | 4.56g | 21% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 0.7mg | 9% | |
| Calcium | 14.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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