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1
Drain lentils and place in pot with 3 1/2 cups of water, no seasoning.
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2
Bring to a boil, cover pot almost completely and simmer for 35-40 mins, until lentils are soft but still hold their shape.
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3
If using a pressure cooker, cook for 10-12 mins on med-high heat.
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4
Boil 3 cups of water.
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5
For bulgur: place in small pot and add oil and bouillon if using.
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6
Pour boiling water over bulgur, place on stove and bring to a boil.
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7
Let boil for 30 seconds.
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8
Lightly mix the bulgur, turn heat off, cover well and let stand for ten minutes.
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9
For quinoa: place in pot, add oil and bouillon if using.
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10
Pour boiling water over quinoa, place on med-high heat and bring to a boil.
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11
Cook uncovered at a soft rolling boil for 10-15 minutes, until soft and chewy.
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12
While lentils and bulgur cook, finely dice tomato and onion.
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13
Set aside.
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14
When lentils are cooked, rinse in a colander/sieve, and once water runs clear, set aside for 2 minutes to let the water drain out.
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15
Do the same with the bulgur/quinoa, using less water and rinsing gently.
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16
In a large bowl combine all prepared ingredients.
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17
Add salt and pepper and mix well.
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18
You can eat straight away, though the salad tastes best if allowed to rest in the fridge first for an hour or two.
