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  Lentil-enriched tabbouleh
 
Yield: 6 Servings
MMM
 
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. Recipe by Mark Satterly

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Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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