Tabbouleh

• 1/2 cup dried lentils
• 2 cups water
• 1 cup bulgur, uncooked
• 2 cups boiling water
• 1/2 cup 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 peeled, seeded, and diced cucumber
• 1/2 cup minced purple onion
• 1/2 teaspoon pepper
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• Fresh mint leaves (optional)
• Pita wedges (optional)

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. If desired, garnish with mint leaves, and serve with pita wedges.

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

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