Lentil Tabbouleh

• 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 lentils or 1 cup 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

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. 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. 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. 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.

water, bulgur, brown lentils, salt, lemon juice, olive oil, tomatoes, cucumber, green onions, fresh parsley, mint

Taken from www.food.com/recipe/lentil-tabbouleh-379932 (may not work)