Directions:
- Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.
- Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice remaining 1 tablespoon olive oil, salt and pepper and toss to incorporate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.31 Kcal (1241 kJ) | ||
| Calories from fat | 58.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 10% | |
|---|---|---|---|
| Sodium | 373.47mg | 16% | |
| Potassium | 733.27mg | 16% | |
| Total Carbs | 48.39g | 16% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 14.75g | 59% | |
| Protein | 16.06g | 32% | |
| Vitamin C | 94.1mg | 157% | |
| Iron | 2.9mg | 16% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.36 Kcal (328 kJ) | ||
| Calories from fat | 15.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 10% | |
|---|---|---|---|
| Sodium | 98.77mg | 16% | |
| Potassium | 193.93mg | 16% | |
| Total Carbs | 12.8g | 16% | |
| Sugars | 0.36g | 5% | |
| Dietary Fiber | 3.9g | 59% | |
| Protein | 4.25g | 32% | |
| Vitamin C | 24.9mg | 157% | |
| Iron | 0.8mg | 16% | |
| Calcium | 14.1mg | 5% | |
* 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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