Bulgur and Lentil Salad with fresh Herbs

This salad is even better the longer it sits in the fridge.

Ingredients

• 1 c (240 ml) dry lentils, preferably green or yellow
• 2 c (480 ml) water
• 1 c (240 ml) dry bulgur
• 1 c (240 ml) boiling water
• 1/4 c (60 ml) olive oil
• 1/4 c (60 ml) lemon juice
• 2 cloves garlic, crushed
• 1 tsp (5 ml) salt
• 2 T mint, chopped
• 2-3T dill, chopped
• fresh black pepper to taste
• 1/4 c (60 ml) parsley, chopped
• 3 green onions finely chopped
• 1 bell pepper, diced
• 1/2 english cucumber scrape out the seeds (makes the salad watery) finely chopped
• 1/2 c (120 ml) crumbled feta cheese ( add just before serving )
• 1/2 c (120 ml) black olives
• 1 tomato, diced

Method

1. Wash the lentils. Place them in a medium-sized saucepan, cover with water, and bring just to the boiling point.
2. Turn the heat down, partially cover, and allow to simmer without stirring for 20 minutes, or until tender but not mushy. Drain well, then transfer to a large bowl.
3. While the lentils are cooking, place the bulgur in a small bowl. Add the boiling water, cover with a plate, and let stand 10 to 15 minutes.
4. Add everything to the lentils and mix gently but thoroughly. Cover tightly and refrigerate.
5. Just before serving, top with the feta, if desired.