Lemony Lentil Herb Salad with Bulgur

Lemony Lentil Herb Salad with Bulgur

An easy and healthy recipe for a lentil herb salad. It's low-fat and high in plant protein making it perfect for vegetarians and vegans. Plus it's easily made gluten-free, by substituting bulgur for millet, quinoa or buckwheat.
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Autor elle


  • 3/4 cup bulgur (150 g)
  • 1 cup French puy lentils (200 g)
  • 500 g cherry tomatoes, halved or quartered
  • 3 small bunches fresh flat-leaf parsley, chopped
  • 1 small bunch fresh cilantro, chopped
  • 2-3 tablespoons freshly chopped mint leaves
  • 1 bunch green onions, thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • juice of 2 lemons
  • 1 tablespoons sumac (optional)
  • sea salt and freshly ground pepper


  1. Cook the lentils according to package instructions. Rinse well in cold water, drain and set aside.
  2. While the lentils are cooking, prepare the bulgur according to package instructions.
  3. In a large salad bowl, add the tomatoes, herbs, onions, olive oil, lemon juice and sumac spice. Season with salt and pepper and toss until fully combined. Add the lentils and bulgur and toss again until fully incorporated. Taste and adjust seasoning, as desired.
  4. This lentil herb salad is great as is or served with a little salty cheese like feta on top. Enjoy!