Lentil Tabbouleh Recipe

Name: Lentil Tabbouleh Recipe
Total time: 205 min
Ingredients: 6 cups water (I use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor); 1 cup bulgur; 1 cup french green lentils or 1 cup brown lentils, picked over, rinsed, and drained; salt; pepper; 1/3 cup fresh lemon juice, plus lemon wedges for garnish; 2 tablespoons good quality olive oil; 6 large ripe plum tomatoes, chopped; English cucumber, peeled in alternating strips to give a striped effect on the outside, and then chopped (seedless); 3 green onions, thinly sliced; 1/2 cup fresh parsley, chopped; 1/2 cup packed fresh mint leaves, chopped

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I love tabbouleh, and this recipe is really refreshing to enjoy on a hot summer's day. The recipe comes from the July 2009 issue of Good Housekeeping

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Ingredients

6 cups water (I use 3 cups of water and 3 cups of low-sodium vegetarian broth to give it some extra flavor)
1 cup bulgur
1 cup french green lentils or 1 cup brown lentils, picked over, rinsed, and drained
salt
pepper
1/3 cup fresh lemon juice, plus lemon wedges for garnish
2 tablespoons good quality olive oil
6 large ripe plum tomatoes, chopped
English cucumber, peeled in alternating strips to give a striped effect on the outside, and then chopped (seedless)
3 green onions, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup packed fresh mint leaves, chopped