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Warm Bulgur and Lentil Salad with Shrimp

This warm lentil salad is a safe bet when you're in the mood for something light, yet satisfying and savory. To top things up, we've upgraded it with some roasted shrimp on top. It's a simple touch, but quite effective because the ingredients go together very well in the recipe.
This warm lentil salad is a safe bet when you're in the mood for something light, yet satisfying and savory. To top things up, we've upgraded it with some roasted shrimp on top. It's a simple touch, but quite effective because the ingredients go together very well in the recipe.

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Ingredients

2 teaspoons of vegetable oil
5 ounces of shrimp
salt
pepper
1 small onion, chopped
1 ½ cups of vegetable stock
1 cup water
½ cup red lentil
½ cup bulgur
1 roasted red bell pepper, chopped
1 teaspoon white wine vinegar

Ingredients

Steps

1
Done

Preheat the oven to 400 degrees F/200 degrees C.

2
Done

Lay the shrimp in a baking tray and drizzle 1 teaspoon of vegetable oil over them.

3
Done

Slide the tray into the oven for the next 8 minutes.

4
Done

Heat the remaining oil in a saucepan over medium heat.

5
Done

Add the onion and cook it until translucent.

6
Done

Pour the vegetable stock and water.

7
Done

Bring to a boil and add the red lentil and bulgur.

8
Done

Cover with a lid and simmer for 20 minutes.

9
Done

Drain the grains and add them in a large bowl.

10
Done

Add the bell pepper, vinegar, and season with salt.

11
Done

Top the grains with the roasted shrimp.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

483 kcal
Calories
35 g
Protein
9 g
Fat
69 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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