Directions:
- Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
- Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes. If desired, garnish with mint leaves, and serve with pita wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.33 Kcal (1676 kJ) | ||
| Calories from fat | 96.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Sodium | 94.78mg | 4% | |
| Potassium | 1241.05mg | 26% | |
| Total Carbs | 61.38g | 20% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 24.49g | 98% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 67mg | 112% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 358.5mg | 1992% | |
| Calcium | 239mg | 24% | |
| Amount Per 100 g | |||
| Calories | 69.11 Kcal (289 kJ) | ||
| Calories from fat | 16.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 17% | |
|---|---|---|---|
| Sodium | 16.36mg | 4% | |
| Potassium | 214.26mg | 26% | |
| Total Carbs | 10.6g | 20% | |
| Sugars | 0.87g | 20% | |
| Dietary Fiber | 4.23g | 98% | |
| Protein | 2.4g | 28% | |
| Vitamin C | 11.6mg | 112% | |
| Vitamin A | 0.6mg | 118% | |
| Iron | 61.9mg | 1992% | |
| Calcium | 41.3mg | 24% | |
* 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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