Lentil Sprout and Bulgur Salad

READY IN: 30mins
Recipe by Sharon123

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

Top Review by free-free

Love, love , L-O-V-E this salad...used Sharon's directions in her recipe#204489 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 well...it ages really well as the flavors all mingle...THANKS SHARON for another GEM!!! :)

Ingredients Nutrition


  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. In a large bowl, combine the cooled bulgur, lentil sprouts, capers and vegetables and toss well.
  3. Mix the olive oil, lemon juice, salt and pepper. Pour over the bulgur mix in the bowl and toss until well blended.
  4. Serve in a pretty bowl over lettuce leaves. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a