Cypriot Lentil Salad
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Lentils.org

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Cypriot Lentil Salad

Prep Time: 10 Minutes

Total Time: 25 Minutes

Servings: 10

A light salad inspired by Cyprus has Mediterranean flavors singing – bulgur, lentils, onion, cilantro, parlsey, pine nuts, almonds, currants, cranberries, capers, lemon juice, and olive oil.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 5 cups (1.25 L) bulgur, cooked
  • 5 cups (1.25 L) whole red lentils, cooked
  • 2 cups (500 mL) red onion, minced
  • 2 cups (500 mL) cilantro leaves, minced
  • 2 cups (500 mL) flat leaf parsley, minced
  • 1 cup (250 L) pine nuts, lightly toasted
  • ½ cup (125 mL) sliced almonds
  • ½ cup (125 mL) currants
  • 1 cup (250 mL) dried cranberries
  • ½ cup (125 mL) capers, drained
  • ½ cup (125 mL) lemon juice
  • ½ cup (125 mL) olive oil
  • salt and pepper, to taste

Directions

  1. Add all ingredients to a bowl and gently combine. Season with salt and pepper.
  2. Serve either family style or packaged in a grab and go case.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 450
  • Total Fat 22 g
  • Saturated Fat 2.5 g
  • Cholesterol 0 mg
  • Carbohydrates 55 g
  • Dietary Fibre 14 g
  • Sugar 17 g
  • Protein 14 g
  • Sodium 660 mg
  • Potassium 633 mg
  • Folate 209 mcg

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