Bulgar and Lentil Salad

Looking for a filling and healthy salad/snack? Stop right here because I have just the thing - Bulgar and Lentil salad. You don't even have to hug trees or wear socks with your sandals to like it.

The only thing is that you should make it a day prior to when you want to eat it because it needs to sit in the dressing and absorb the flavors but I like to make it on a Sunday for the week as a quick lunch or something to "hold me over" till dinner without reaching for chips, candy, brownies, Easter candy....well, you get it.

Bulgar and lentil salad – make at least 1 day ahead.

1 ½ cups boiling water – or veg/chicken stock
1 ½ cups bulgar
1 ½ cups dry lentils rinsed
½ cup diced green onion
½ cup minced fresh flat leaf parsley
Crumbled feta
Chopped tomatoes


Dressing: (I double it)
1/3 cup cider vinegar
1/3 olive oil
1 tbl dried basil
1 tbl dill seed
¼ tsp pepper
½ tsp salt

In a large bowl, pour boiling water over bulgur. Let stand until the liquid is absorbed about 45 minutes or so. Meanwhile, in a saucepan, bring water to a boil. Add lentils. Reduce heat and cover simmering until tender about 10-15 minutes. Drain. In another large bowl combine bulgur and lentils cool completely.

Add onions and parsley. In a jar with a tight fitting lid, combine the vinegar, oil and other spices. Shake to combine. Pour over salad, toss. Refrigerate at least 4 hours or best overnight. Before serving add feta to taste and chopped tomatoes.