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1 cup dried red lentils
5 cups water
1 medium tomato, finely diced
1/2 cup fresh parsley, finely chopped
1/2 cup cooked bulgar (cracked wheat) see notes
1 medium carrot, diced into small cubes
1/2 cup red onion, finely diced
1/4 cup lemon juice
3 tbsp extra virgin olive oil
2 garlic cloves, minced
1-2 tbsp balsamic vinegar (if you like a sweeter dressing use 2 tbsp)
1 tsp dried thyme
sea salt and pepper to taste
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In a medium saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Rinse under cold water and drain. Place in a large bowl to cool.
Meanwhile, in a jar with a tight-fitting lid, combine the lemon juice, oil, garlic, vinegar, thyme and salt and pepper. Shake the dressing well and set aside.
In a large bowl combine lentils, tomato, parsley, bulgar, carrots, and red onion. Pour the dressing over top and gently stir until evenly coated.
Place in the refrigerator for 2 hours before serving to let the flavors set.
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