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 | 245.59 Kcal (1028 kJ) | ||
| Calories from fat | 76.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Sodium | 367.52mg | 15% | |
| Potassium | 589.77mg | 13% | |
| Total Carbs | 30.08g | 10% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 11.41g | 46% | |
| Protein | 14.23g | 28% | |
| Vitamin C | 94.1mg | 157% | |
| Iron | 2.2mg | 12% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.71 Kcal (254 kJ) | ||
| Calories from fat | 18.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 13% | |
|---|---|---|---|
| Sodium | 90.85mg | 15% | |
| Potassium | 145.8mg | 13% | |
| Total Carbs | 7.44g | 10% | |
| Sugars | 0.33g | 5% | |
| Dietary Fiber | 2.82g | 46% | |
| Protein | 3.52g | 28% | |
| Vitamin C | 23.3mg | 157% | |
| Iron | 0.5mg | 12% | |
| Calcium | 10.1mg | 4% | |
* 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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