Lentil-Bulgar Salad

I've been a bit of a slacker lately in the blogging department. I have kept up with my one new recipe a week goal, I just haven't gotten around to sharing those recipes with my little group of readers. I'm very sorry. 

This salad came from Moosewood. It's perfect for a hot summer day. You can whip it up in the morning and let it chill all day. The flavors intensify the longer it chills. The leftovers were great the next day too. 

1 cup dry lentils

2 cups water

1 cup dry bulgar wheat

1 cup boiling water

1/4 cup olive oil

1/4 cup lemon juice

2 large cloves garlic, crushed

1 tsp. Kosher salt

1/2 tsp. oregano

2 Tbsp. freshly minced mint (or 2 tsp. dried)

2-3 Tbsp. freshly minced dill (or 2-3 tsp dried)

Fresh ground pepper, to taste

1/4 cup chopped parsley

1/3 cup chopped red onion

1 small bell pepper, diced

1/2 cup crumbled feta

1/2 cup kalamata olives, sliced

1 medium tomato, diced or 1 pint cherry tomatoes, halved

1. Place lentils in a medium saucepan, cover with 2 cups water and bring to a boil. Reduce heat and partially cover and allow to simmer for 20-25 minutes until tender, but not mushy. Drain well and transfer to a large bowl. 

2. While the lentils are cooking, place the bulgar in a bowl and add boiling water. Cover and let sit for 15 minutes.

3. Add everything to the lentils and mix thoroughly. Serve with pita chips and fresh fruit.

My little helper (or monkey)

Review - I really liked this salad. The fresh herbs added a lot of flavor. I think this would also be good stuffed inside a pita pocket. I honestly don't remember if the kids liked this or not. It's been a few weeks since I made it. I'm pretty sure they didn't hate it, didn't love it.