Title: Lentil-enriched tabbouleh
 Categories: Salads, Side dish, Mark's
      Yield: 6 Servings
 
MMMMM---------------------------SALAD--------------------------------
      1 c  Green lentils
      2 c  Water
      1 c  Bulgur
  1 1/4 c  Boiling water

MMMMM-------------------------SEASONINGS------------------------------
    1/4 c  Olive oil
    1/3 c  Lemon juice
      3 md Garlic cloves, minced
           Salt & pepper
      2 ts Mint
      2 ts Dillweed
    1/2 c  Parsley, minced
      2 dr Tabasco sauce

MMMMM-------------------------VEGETABLES------------------------------
      2 ea Scallions, chopped
      1 sm White onion, minced
      1 lg Tomato, diced

MMMMM--------------------------GARNISH-------------------------------
           Lemon wedges
 
  Sort & rinse lentils.  Add water & cook for 30 minutes.  You want to
  ensure that the lentils are cooked through, but don't overcook them
  otherwise they will become mushy.  Drain & set aside.
  
  While the lentils are cooking, add the boiling water to the bulgur &
  fluff with a fork.  Let sit until the water has all been absorbed.
  This will take about 20 minutes, fluff occasionally.
  
  Combine the bulgur with the seasonings.  Mix well & add the lentils
  when they have cooked to the desired consistency.  Again, ensure that
  the ingredients have been well combined.  Cover tightly &
  refrigerate. Serve garnished with lemon wedges.