Lentil and Bulgur Salad

Serves 4

1 cup lentils, picked over and rinsed

1 cup bulgur

Salt and pepper

2 cups cherry or grape tomatoes, halved

4 – 6 scallions, thinly sliced

¼ cup lemon juice

2 tbsp extra virgin olive oil

½ cup crumbled feta cheese or to taste

In a medium saucepan, cover the lentils with plenty of water and bring to a boil. Cover and cook until lentils are tender, but hold their shape, 15 to 20 minutes. Drain well.
Meanwhile, bring 1 cup of water to a boil in a small saucepan. Stir in bulgur, ½ tsp salt and ¼ tsp pepper. Cover, reduce heat and let cook until bulgur has absorbed the water, about 15 minutes.
Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil.
Sprinkle with crumbled feta cheese and serve.

Source: "Everyday Food", March 2005

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