Lentil and Bulgur Salad

• 3/4 c. lentils
• 1 box fine-grain bulgur wheat (scant 3/4 cup)
• Coarse salt
• ground pepper
• 1 pt. cherry or grape tomatoes
• 3/4 c. thinly sliced scallions
• 1/4 c. fresh lemon juice
• 2 tbsp. olive oil
• 13 c. crumbled feta cheese

1. In a medium saucepan, cover lentils with water by 1 inch.
2. Bring to a boil; reduce to a simmer.
3. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes.
4. Drain well.
5. Meanwhile, bring 1 cup water to a boil in a small saucepan.
6. Stir in bulgur, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
7. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
8. Transfer bulgur to a large bowl.
9. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil.
10. Serve sprinkled with feta.

lentils, bulgur wheat, salt, ground pepper, cherry, scallions, lemon juice, olive oil, feta cheese

Taken from www.delish.com/recipefinder/lentil-bulgur-salad-recipe-mslo0812 (may not work)