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