Name: Bulgur wheat salad with lentils and roasted squash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup bulgar wheat, rinsed; 1 cup water; ½ stock cube; ½ roasted squash; 1 roasted red bell pepper; 2 cloves of garlic, minced; 1 bunch salad onion; 1 tsp black cumin seeds; 2 cloves of garlic, minced; 1 tbs olive oil; 1 lemon, juiced; Salt & pepper; Chopped parsley; 1 tin brown lentils, drained

Bulgur wheat salad with lentils and roasted squash

11 Mar 2025

by Wholeness

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

I made this bulgur wheat salad with lentils and roasted squash using up leftover roasted butternut squash. If you don’t have any leftovers, just cut a raw squash in half horizontally, take out the seeds & membrane, rub the flesh with some oil and roast it for about 30 minutes in the oven or 20 minutes in an air fryer. Let it cool and follow the recipe below. This dish is vegan, healthy and filling, perfect for lunch or supper.

Ingredients

½ cup bulgar wheat, rinsed
1 cup water
½ stock cube
½ roasted squash
1 roasted red bell pepper
2 cloves of garlic, minced
1 bunch salad onion
1 tsp black cumin seeds
2 cloves of garlic, minced
1 tbs olive oil
1 lemon, juiced
Salt & pepper
Chopped parsley
1 tin brown lentils, drained

Instructions

Put the bulgar wheat, water and stock cube in a pan. Bring to the boil and cook for about 15 minutes, until tender and all the liquid has absorbed.
Remove the pan from the hob, cover with a lid and rest for 10 minutes, then fluff up the bulgar with a fork.
Chop the salad onions and add to the bulgar together with the cumin seeds, olive oil, lemon juice, minced garlic, salt and pepper.
Roughly cut the flesh of the squash and mix with the bulgar.
Fold in the lentils and chopped parsley.
Taste and adjust the seasoning and lemon juice.
Serve at room temperature.

https://cooktogether.com/recipe-items/bulgur-wheat-salad-with-lentils-and-roasted-squash/

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