Red Lentil And Bulgur Salad Balls In Lettuce Cups With Creamy Basil Dressing
This is a really novel and lovely way to serve a salad!
Serves: 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1 1/2 Cups
Water
1/2 Teaspoon
Cinnamon
1/4 Teaspoon
Salt
1 Cup
Bulgur wheat
1/2 Cup
Split red lentils
1/4 Teaspoon
Salt
1/4 Cup
Chopped pitted dates
1/4 Cup
Chopped pitted prunes
1/4 Cup
Chopped pitted dried apricots
1/4 Cup
Chopped dried cranberries
1/2 Cup
Chopped fresh parsley
1/2 Cup
Chopped fresh mint
2 Tablespoons
Fat-Free Oil Substitute for Salad Dressings
1/4 Cup
Fresh lime juice
2 Tablespoons
Grated lime zest
1 Head
Butter lettuce leaves
Directions
1
Bring water, cinnamon and 1/4 teaspoon salt to a boil in a small saucepan; stir in bulgur, remove from the heat, cover the pan and set aside until the water has been absorbed, about 30 minutes. Transfer to a large bowl.
2
Meanwhile, combine lentils and the remaining 1/4 teaspoon salt in a saucepan. Add enough water to cover by 1 inch.
3
Bring to a simmer and cook until the lentils are mushy, like dahl, and don’t drain them.
4
Add lentils, dried fruit, parsley, mint, Oil Substitute, lime juice and zest to the bulgur. Toss well and chill for several hours.
5
When ready to serve, scoop out loose balls of salad and place them in crisp leaves of butter lettuce, with a little dollop of the Creamy Basil Dressing.
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