Mediterranean Lentil & Bulgur Salad

Serves 4


1 cup lentils, cooked
1 cup cracked bulgur wheat, cooked
1 medium cucumber, peeled, deseeded and chopped medium
1 red bell pepper, chopped medium
1 cup cherry tomatoes, halved
3 tablespoons fresh parsley, chopped fine
3 tablespoons fresh mint, chopped fine
1 clove garlic, chopped superfine
½ cup lemon juice
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon cracked black pepper
½ cup feta cheese, crumbled (optional)


In a large mixing bowl toss together the lentils, bulgur, cucumbers, peppers, tomatoes and herbs until well mixed. Pout the olive oil and lemon juice over the top and mix gently. Season with salt and pepper and gently fold in the feta. Allow to stand at room temperature for about 5 minutes before serving.