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| Crunch's Lentil Salad | 
"This is a versatile, healthy salad that can easily be eaten as the main meal for lunch."
Ingredients :
- 2 1/2 cups water
 - 1 cup lentils
 - 1/2 cup bulgur
 - salt to taste
 - 1 teaspoon olive oil
 - 1 onion, chopped
 - 3 cloves garlic, minced, or more to taste
 - 3 roma (plum) tomatoes, seeded and diced, or more to taste
 - 1 red bell pepper, chopped
 - 1/4 cup balsamic vinegar, or to taste
 - 2 tablespoons olive oil, or to taste
 
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H | 
|---|
- Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
 - Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
 - Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.
 
Notes :
- You can change the oils and vinegar. I've used lemon-infused olive oils and fig-infused balsamic vinegar, for example. Adding avocado is always a good choice. It really doesn't look pretty, but it tastes great!
 - If the bulgur seems dry after sitting for 20 minutes, add more water.
 
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