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    You are in: Home / Recipes / Lentil Sprout and Bulgur Salad Recipe
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    Lentil Sprout and Bulgur Salad

    Lentil Sprout and Bulgur Salad. Photo by Sharon123

    1/3 Photos of Lentil Sprout and Bulgur Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sharon123's Note:

    From the SproutPeople site, this is a healthy, beautiful salad! Gorgeous, Delicious and Addictive!

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    Units: US | Metric


    1. 1
      In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
    2. 2
      In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
    3. 3
      Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
    4. 4
      Serve in a pretty bowl over lettuce leaves. Enjoy!

    Ratings & Reviews:

    • on June 18, 2008


      Love, love , L-O-V-E this salad...used Sharon's directions in her How to Sprout Lentils for sprouting the lentils and the results were just great (I mixed green/brown lentils and red and did discover after the fact {{my oops}} that the red lentils were "split" {dahl} style and will not sprout...they were still yummy :)...the green turned out very well...SO CUTE!!! :) ) **BE SURE TO MAKE EXTRA FOR MUNCHING!!!***- they are great by the handful! :)...annywaay; I mixed both styles in the salad for varying crunch/textural effect...used grape tomatoes, added a bit of garlic to the suggested mix...and happy-happy-happy got to use parsley from our garden (the first of our "crop" this year and our first garden in several years...can not wait to make it again with our own 'matoes' and 'cucs.'...:) ) I squeezed about two lemons and zest in and decides to use only 3 spoons of olive oil...let it sit for a few hours and just upon serving on a whim because it was there added some fresh lime juice as well...IT WAS SUPER YUMMY!!! ...and the leftovers are fabu as ages really well as the flavors all mingle...THANKS SHARON for another GEM!!! :)

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    • on July 07, 2009


      This is, for me, an excellent tabbouleh, with sprouts added in. I have a different technique for prepping my bulgar, but after that I just followed Sharon's proportions and directions, (I do leave out all but a splash of the evoo) using her fun-to-make lentil sprouts. I've been putting this on my hummus wraps that we sell at the cafe instead of a scoop of our old recipe tabbouleh and a sprinkle of alfalfa sprouts. Saves me a step, and tastes great! Thanks, Sharon!

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    • on October 27, 2007


      Addictive is really the word for this salad. I made it exactly as written, except I used onions instead of scallions. If you want more sprouts in your diet, this is the way to go.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Lentil Sprout and Bulgur Salad

    Serving Size: 1 (1236 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 504.4
    Calories from Fat 315
    Total Fat 35.0 g
    Saturated Fat 4.9 g
    Cholesterol 0.0 mg
    Sodium 1458.0 mg
    Total Carbohydrate 45.7 g
    Dietary Fiber 8.2 g
    Sugars 7.0 g
    Protein 11.5 g

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