Lentil Bulgur Salad

• 1-1/2 cups boiling water
• 1-1/2 cups bulgur
• 5 cups water
• 1-1/2 cups dried lentils, rinsed
• 1 cup diced green onion
• 1 cup diced sweet red pepper
• 1/2 cup chopped green onions
• 1/2 cup minced fresh parsley
• 1/3 cup cider vinegar
• 1/3 cup olive oil
• 1 tablespoon dried basil
• 1 tablespoon dill seed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup feta cheese

1. In a large bowl, pour boiling water over bulgur; let stand until the liquid is absorbed, about 30 minutes. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat; cover and simmer until tender, about 15 minutes. Drain. In another large bowl, combine bulgur and lentils; cool completely.
2. Add the peppers, onions and parsley. In a jar with a tight-fitting lid, combine the vinegar, oil, basil, dill, salt and pepper. Pour over salad; toss to coat. Crumble feta cheese over top; toss again. Cover and refrigerate for 4 hours or until serving.

boiling water, bulgur, water, dried lentils, green onion, sweet red pepper, green onions, parsley, cider vinegar, olive oil, basil, dill, salt, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/lentil-bulgur-salad/ (may not work)