Follow Cookwork on Twitter
Follow Cookwork on Facebook

Mediterranean Lentil Salad with Toasted Almonds



  • Current rating: 5.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating


3/4 cup wheat bulgur, cracked
1 cup lentils, rinsed and drained
2 tbsp. olive oil
1 1/2 cups onions, sliced
1 small red bell pepper, seeded and cut into ½" squares
2 large cloves garlic, minced
3 cups lightly packed spinach leaves, cut into thin strips
2 tsp. plain nonfat yogurt (about 8 oz.)
Salt, to taste
Pepper, to taste
1/3 cup almonds, sliced and toasted


  1. 1
    In small bowl, cover bulgur with boiling water; set aside 30 minutes. Meanwhile, in 1 qt. saucepan, combine lentils and 2 cups water. Bring to boil, cover, reduce heat and simmer about 20 minutes until lentils are tender; drain. Heat oil in large skillet over medium heat. Add onions; sauté 5 minutes. Thoroughly drain bulgur. Mix into skillet with lentils. Cook 5 minutes, tossing occasionally. Mix in spinach and dill. Cook 3 minutes, tossing occasionally. Mix in yogurt; heat through. Season with salt and pepper.
  2. 2
    Sprinkle with almonds. Serve with additional yogurt. To toast almonds, spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 10 minutes or until almonds are lightly brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

recipe search tags

preparation methods
cuisines European, Mediterranean
Spinner Loading