Crunchy Goodness Salad
  • 1 cup green lentils, dry
  • 1 cup bulgur
  • 3½ cups water or broth (I like Better than Buillion vegetable base)
  • ½ cup yellow onion, minced
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 3 Tablespoons red or white wine vinegar
  • 1 cucumber, sliced into matchsticks
  • 1 red, orange or yellow bell pepper, sliced into matchsticks
  • 1 zucchini, sliced into matchsticks
  • 4 carrots, peeled and grated
  • ⅓ cup olive oil
  • ½ cup mixed fresh herbs (suggestions: basil, mint, cilantro, chives, parsley)
  • ½ cup almonds, slivered and toasted
  1. In a medium saucepan, bring 2 cups of water or broth to a boil, then add lentils. Cook 15-17 minutes until tender, then drain.
  2. Add bulgur to a heatproof bowl, then cover with 1½ cups boiling water or broth. Let stand for 10 minutes, then drain.
  3. Meanwhile, in a large mixing bowl, combine onion, salt, sugar, vinegar, and chopped vegetables. Let stand while the lentils cook.
  4. Add lentils and bulgur plus olive oil, herbs and almonds to the vegetable mixture and toss until well combined. Serve warm or cold.
Recipe by Practically Poppy at