Lentil-Bulgur Salad

1 C dry lentils

2 C water

1 C dry bulgur wheat

1 C boiling water

1/4 C Olive Oil
1/4 C lemon juice

2 cloves garlic, crushed
1 tsp. salt

1/2 tsp. oregano
2 tsp. mint, freshly minced
2 tsp. fresh dill, chopped
1/4 C finely minced fresh parsley
1/2 C finely minced red onion
1 small bell pepper (any color) diced
1 cucumber, chopped
1/2 stalk celery, chopped
1/2 C kalmata olives, pitted and chopped
fresh black pepper

1 medium sized tomato, diced
1/2 C chopped toated walnuts
squeezable wedges of lemon, for garnish

1. place lentils in a saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without agitation for 20-25 minutes -or until tender but not mushy. Drian well, then transfer to a 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 getting the other ingredients ready.

3. Add everything to the lentils, except tomato chuncks, walnuts, and lemon wedges. Mix gently but thoroughly. Cover tightly and refigerate.

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