Tabouli with Lentils

By kathleentirpak

Ingredients

• 2 cups cooked French green lentils
• 1 cup bulghur
• 1 cup olive oil
• 1/2 cup lemon juice ( about 4 lemons )
• 1 clove minced garlic
• salt, pepper, and cayenne to taste
• 4 seeded and diced plum tomatoes
• 1 thinly-sliced bunch of scallions
• 1 seeded and diced cucumber
• 1 small bag diced red radishes
• 3 cups chopped parsley
• 1/2 cup chopped mint

Preparation

Step 1

Soak the bulghur in boiling water to cover for 10 minutes or until soft and plump. Drain the bulghur. Combine the olive oil, lemon juice, garlic, salt, pepper, and cayenne. Mix with the bulghur and lentils. Fold in tomatoes, scallions, cucumber, radishes, parsley and mint. Chill before serving or serve at room temperature.