Source: The Working Family's Cookbook

Bulgur and Lentil Salad
A satisfying salad and eay to make, this keeps well in the refrigerator for a couple of days.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


3/4 cup bulgur
3/4 cup lentils
2 scallions, chopped or salt
1 small clove garlic, finely chopped or freshly ground pepper
1 red pepper, cut into 1/4-inch pieces
1/2 cup parsley, leaves coarsely chopped and loosely packed
1/2 cup mint, leaves coarsely chopped and loosely packed
1/3 cup olive oil
3 to 4 tablespoons lemon juice

Bring 1 1/2 cups of water to the boil and remove from the heat. Add 1/4 teaspoon salt and the bulgur, cover and let stand for 1/2 hour. Strain in a fine sieve, pressing with the back of a spoon to remove excess water.

Put the lentils in a saucepan. Add water to cover by 2 inches and 1/4 teaspoon salt. Bring to the boil, lower the heat and cook gently for 25 to 30 minutes until tender. Drain in a colander.

Combine the bulgur and lentils in a bowl. Stir in the remaining ingredients and season with salt and pepper to taste.