Instructions:

Yield: 6 servings

Salad
1 cup Green lentils
2 cup Water
1 cup Bulgur
1 1/4 cup Boiling water

Seasonings
1/4 cup Olive oil
1/3 cup Lemon juice
3 med Garlic cloves, minced
Salt & pepper
2 tsp Mint
2 tsp Dillweed
1/2 cup Parsley, minced
2 drops Tabasco sauce

Vegetables
2 ea Scallions, chopped
1 sm White onion, minced
1 lg Tomato, diced

Garnish
Lemon wedges

Sort & rinse lentils. Add water & cook for 30 minutes. You want to ensure that the lentils are cooked through, but don't overcook them otherwise they will become mushy. Drain & set aside.

While the lentils are cooking, add the boiling water to the bulgur & fluff with a fork. Let sit until the water has all been absorbed. This will take about 20 minutes, fluff occasionally.

Combine the bulgur with the seasonings. Mix well & add the lentils when they have cooked to the desired consistency. Again, ensure that the ingredients have been well combined. Cover tightly & refrigerate. Serve garnished with lemon wedges.