Tabbouleh

• 1/2 cup dried lentils
• 2 cups water
• 1 cup uncooked bulgur
• 2 cups boiling water
• 1/2 cup fresh lemon juice
• 1 cup coarsely chopped fresh parsley
• 1 cup coarsely chopped fresh mint
• 1 cup cherry tomato halves
• 1 cup sliced canned artichoke hearts, drained
• 1 cup diced seeded peeled cucumber
• 1/2 cup minced red onion
• 1/2 teaspoon pepper
• 1 1/2 tablespoons olive oil
• 2 garlic cloves, minced

1. Combine lentils and 2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes. Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well. Cover and chill at least 30 minutes.
3. carbo rating: 37

dried lentils, water, bulgur, boiling water, lemon juice, fresh parsley, fresh mint, tomato halves, hearts, cucumber, red onion, pepper, olive oil, garlic

Taken from www.myrecipes.com/recipe/tabbouleh-2 (may not work)