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1
Place lentils in a sieve, and rinse thoroughly.
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2
Transfer lentils to sauce pan with 2 1/2 cups water and bring to a boil.
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3
Reduce heat to low and simmer for 30-45 minutes, until lentils are tender but not mushy.
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4
Lentils should hold their shape.
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5
While lentils are simmering, place the bulghur wheat in a bowl.
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6
Boil the remaining cup of water and pour over the bulghur wheat.
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7
Cover and let stand until all water has been absorbed, about 15 minutes.
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8
Fluff bulghur wheat with a fork.
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9
When the lentils are done, pour off any remaining liquid and let the lentils cool.
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10
Heat an iron-cast skillet over high heat.
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11
Add walnut pieces and stir them constantly with a wooden spoon until they begin to brown.
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12
Turn off the heat and set aside.
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13
In a small bowl, mix olive oil, lemon juice, vinegar, garlic, and salt and pepper with a fork to make a dressing.
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14
Place lentils in a large bowl, preferably glass.
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15
With a wooden spoon, carefully mix in the bulghur wheat, followed by the chopped vegetables and the toasted walnuts.
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16
Pour dressing evenly over the salad, and mix in with a fork.
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17
Refrigerate salad at least one hour to allow the flavors to blend.
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18
Suggestions French lentils are small, dark-green lentils that can be found in most health food stores.
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19
If they are unavailable, substitute brown lentils.
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20
Bulghur wheat can also be found in health food stores and ethnic groceries.
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21
It comes in several different degrees of coarseness.
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22
For this recipe, the finely cracked variety is preferred.
