Directions:
- Place bulgur in a large bowl, set aside. Place lentils in a small saucepan;add enough water to cover by 2 inches. Heat to a boil; reduce heat to simmer; cook until lentils are tender - about 15 minutes.
- Drain any liquid; pour hot lentil over bulgur, mix thoroughly. Cover; let stand until bulgur becomes soft about 1 hour.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add the red onion cook until golden. Pour onion and olive oil from pan into bulgur and lentil mixture.
- Add remaining ingredients and mix well.
- You can use romaine leaves to scoop and eat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.63 Kcal (572 kJ) | ||
| Calories from fat | 86.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 15% | |
|---|---|---|---|
| Sodium | 203.14mg | 8% | |
| Potassium | 131.43mg | 3% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 1.1mg | 6% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 238 Kcal (996 kJ) | ||
| Calories from fat | 151.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.81g | 15% | |
|---|---|---|---|
| Sodium | 353.85mg | 8% | |
| Potassium | 228.93mg | 3% | |
| Total Carbs | 20.62g | 4% | |
| Sugars | 2.22g | 5% | |
| Dietary Fiber | 4.83g | 11% | |
| Protein | 3.35g | 4% | |
| Vitamin C | 21.4mg | 20% | |
| Iron | 1.9mg | 6% | |
| Calcium | 46.8mg | 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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