Tabouli and Lentil Salad

The Veggie Kitchen version of the traditional Middle Eastern dish. Prepare in advance and let the flavors set before serving.

Preparation time: 30 minutes
Makes 4 to 6 servings

Ingredients:
1 cup of medium coarse cracked /bulgur wheat
1 cup of canned or home cooked lentils, rinsed and drained
1/3 cup of diced green onions (4 onions)
2 diced Persian cucumbers (1 cup)
1 cup of chopped flat parsley
½ cup of torn fresh mint leaves
½ cup of diced tomato (1 medium sized tomato)
½ cup of toasted unsalted sunflower seeds or pistachio nuts
3 tbs of lemon juice (2 small lemons)
¼ cup of olive oil
Salt and pepper to taste

Preparation:
Cook the bulgur in a pot of boiling water for 5 minutes. Drain and set aside in a large bowl.
Toast the seeds or nuts in a dry frying pan until toasted (4 or 5 minutes on a medium heat)
Add the lentils, lemon juice and olive oil to the bulgur, salt and pepper to taste then mix.
Add the seeds or nuts, green onions, tomato, parsley, mint and cucumber.
Mix well and set aside until ready to serve.