Crunch's Lentil Salad

Crunch's Lentil Salad


"This is a versatile, healthy salad that can easily be eaten as the main meal for lunch."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 171 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.


  • Cook's Note:
  • 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.


Read all reviews 2
Most helpful
Most positive
Least positive

My favorite part is how to cook the lentils and the bulgur in ONE pot! Aside from that, it is a good template for many different combinations of vegetables and always tasty.

Thought this was pretty good. I am not a fan of legumes, but have been trying to find ways of sneaking them into my diet. The balsamic gives this a good flavor, but I think next time I would use...

Other stories that may interest you