Steak and Black Lentil Warm Bulgur Salad

April 28 2018


  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon honey
  • 1/4 teaspoon cumin
  • Dash of kosher salt
  • 2 cups Erie Bone Broth Beef Bone Broth
  • 1 cup bulgur
  • 1/2 cup canned black lentils
  • 1/4 cup minced red bell pepper
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons parsley
  • 6 ounces grilled flank steak


  1. Add 1 cup bulgur to 2 cups Beef Bone Broth. Bring to a boil; cover and simmer for 12-15 minutes or until tender. 
  2. In a skillet over medium heat, saute red onions and red bell pepper until just tender. Add the black lentils and bulgur and warm through. Turn off heat.
  3. Slice grilled steak into thin strips and add to bulgur mixture.
  4. In a small bowl, combine olive oil, lemon juice, honey, cumin, and kosher salt. Add to the warm bulgur mixture and stir thoroughly. Sprinkle with parsley. Serve warm and enjoy!