This salad is even better the longer it sits in the fridge.
1 c dry lentils, preferably green or yellow
2 c water
1 c dry bulgur
1 c boiling water
1/4 c olive oil
1/4 c lemon juice
2 cloves garlic, crushed
1 t salt
2 T mint, chopped
2-3T dill, chopped
fresh black pepper to taste
1/4 c parsley, chopped
3 green onions finely chopped
1 bell pepper, diced
1/2 english cucumber scrape out the seeds (makes the salad watery) finely chopped
1/2 c crumbled feta cheese ( add just before serving )
1/2 c black olives
1 tomato, diced
Wash lentils. Place in a medium-sized saucepan, cover with water, and bring just to the boiling point. Turn the heat down, partially cover, and allow to simmer without stirring for 20 minutes or until tender but not mushy. Drain well, and then transfer to a large bowl.
While the lentils are cooking, place the bulgur in a small bowl. Add boiling water, cover with a plate, and let stand 10 to 15 minutes.
Add everything to the lentils, Mix gently but thoroughly. Cover tightly and refrigerate.
Just before serving,top with feta, if desired.