Lentil, Bulgur and Poached Egg Salad

This salad is a delicious combination of lentils, bulgur wheat, poached egg and a light vinaigrette dressing. It makes an easy and nutritious lunch or light dinner.


  • 1 cup green lentils
  • 2 cups bulgur wheat
  • 4 eggs
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste


  1. Rinse the lentils and place in a saucepan with 2 cups of water. Bring to a boil, reduce the heat and simmer for 15-20 minutes or until tender. Drain any excess water.
  2. Place the bulgur wheat in a bowl with 1 1/2 cups boiling water. Cover the bowl and set aside for 15 minutes or until all the liquid is absorbed.
  3. Bring a saucepan of water to a gentle simmer. Carefully crack each egg into the pan one at a time and cook for 3-4 minutes until the whites are just set and the yolks are soft. Remove with a slotted spoon.
  4. In a small bowl whisk together olive oil, white wine vinegar, dijon mustard, salt and pepper.
  5. Combine cooked lentils, bulgur wheat, poached eggs and dressing in a large bowl.

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