Thread: Tabbouleh

1 c dry lentils
2 c water
1 c dry bulgur wheat
1 c boiling water
¼ c olive oil (I use more than this)
¼ c lemon juice
2 med cloves garlic, crushed
1 t salt
½ t oregano
2 T freshly minced mint (or 2tsp. dried mint)
2 to 3 T freshly minced dill (or 2 tsp.dried dill)
fresh pepper
¼ cup (packed) freshly minced parsley
1/3 cup finely minced red onion
1 small bell pepper (any color), diced
½ stalk celery, finely minced
½ cup crumbled feta cheese
½ c Nicoise olives
1 med-size tomato, diced
½ c chopped toasted walnuts
squeezable wedges of lemon for garnish

1. Place the lentils in a med saucepan, cover with water, and bring just to the boiling point. Turn the heat way down, partially cover, and allow to simmer without agitation for 20-25 min or until tender but not mushy. Drain well, then transfer to large bowl.

2. While the lentils are cooking place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand 10-15 minutes while chopping the other ingredients.

3. Add everything to the lentils except tomato, walnuts and lemon wedges. Toss gently, cover tightly and refrigerate.

4. Just before serving, top with tomatoes and walnuts. Garnish with lemon wedges.