Lentil Tabbouleh

Ingredients

• 6 cups water (I use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor)
• 1 cup bulgur
• 1 cup french green lentil or brown lentils, picked over, rinsed, and drained
• salt and pepper
• 1/3 cup fresh lemon juice, plus lemon wedges for garnish
• 2 tablespoons good quality olive oil
• 6 large ripe plum tomatoes, chopped
• English cucumber, peeled in alternating strips to give a striped effect on the outside, and then chopped (seedless)
• 3 green onions, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/2 cup packed fresh mint leaves, chopped

Directions

1. 1

   In a covered 3-quart saucepan, heat 6 cups water (or water/broth combo) to boiling on high. In medium bowl, place bulgur; cover with 2 cups of the liquid. Let stand 30 minutes. Drain well.

2. 2

   Meanwhile, to remaining liquid in saucepan, add lentils and 1/4 teaspoon salt (if using part vegetarian broth) or 1/2 teaspoon salt (if using water only). Reduce heat to low; cover and simmer 15-20 minutes or until lentils are tender. Drain lentils well in colander.

3. 3

   In large bowl, whisk lemon juice, oil, 1/2 - 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.

4. 4

   Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours, or preferably overnight. To serve, stir in parsley, mint, and garnish with lemon wedges.