Lentil Tabbouleh

1 c. bulgur
1 c. French green lentils or brown lentils, picked over, rinsed, and drained
Salt and pepper
1/3 c. fresh lemon juice plus lemon wedges for garnish
2 T. extra virgin olive oil
6 large plum tomatoes, chopped
1 medium English (seedless) cucumber, peeled in alternating strips and chopped
3 green onions, thinly sliced
1 c. fresh mint leaves, chopped

In covered 3-qt. saucepan on high, heat 6 c. water to boiling. In medium bowl, place bulgur; cover with 2 c. boiling water. Let stand 30 min. Drain well.

Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 t. salt. Reduce heat to low, cover, and simmer 15-20 min. or until lentils are tender. Drain well.

In large bowl, whisk lemon juice, oil, 3/4 t. salt, and 1/4 t. freshly ground black pepper until blended. Add warm bulgur and lentils to dressing; stir to coat. Let stand 15 min.

Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover and refrigerate at least 2 hours or overnight. To serve, add mint and garnish with lemon wedges.

Serves 12.

From Potluck Favorites (Good Housekeeping magazine), p. 42.