4 (2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 274
Caloriesfromfat 20 %
Fat 6.1 g
Satfat 0.9 g
Monofat 3.9 g
Polyfat 0.8 g
Protein 10.4 g
Carbohydrate 50.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 163 mg
Calcium 0.0 mg


1/2 cup dried lentils
2 cups water
1 cup bulgur, uncooked
2 cups boiling water
1/2 cup lemon juice
1 cup coarsely chopped fresh parsley
1 cup coarsely chopped fresh mint
1 cup cherry tomato halves
1 cup sliced canned artichoke hearts, drained
1 cup peeled, seeded, and diced cucumber
1/2 cup minced purple onion
1/2 teaspoon pepper
1 1/2 tablespoons olive oil
2 cloves garlic, minced
Fresh mint leaves (optional)
Pita wedges (optional)


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.