Lentil and Bulgur Salad

• 34 cup lentils, rinsed
• 34 cup fine grain Bulgar wheat
• sea salt
• fresh pepper
• 1 pinch cayenne pepper
• 2 cups cherry tomatoes, halved
• 4 -6 scallions, thinly sliced
• 1 cup fresh parsley, chopped
• 14 cup fresh lemon juice
• 3 tablespoons olive oil
• 13 cup crumbled feta cheese

1. Cover lentils with water by 1 inch in a medium pan.
2. Bring to a boil; reduce to a simmer.
3. Cover and cook until lentils are tender but still holding their shape, 15-20 minutes.
4. Drain the lentils.
5. Bring 1 cup of water to a boil in a small saucepan.
6. Stir in the bulgur, 1/2 teaspoon salt, and pepper to taste.
7. Cover, remove from heat and let sit until bulgur has absorbed liquid, about 30 minutes.
8. Transfer bulgur to a large bowl.
9. Gently stir in the lentils and all remaining ingredients.

lentils, grain bulgar, salt, fresh pepper, cayenne pepper, cherry tomatoes, scallions, fresh parsley, lemon juice, olive oil, feta cheese

Taken from www.food.com/recipe/lentil-and-bulgur-salad-112545 (may not work)