Lentil and Bulgur Salad

Serves 4
From Everyday Food

*3/4 cup lentils, picked over and rinsed
*Scant 3/4 cup bulgur wheat
*salt and pepper
*1 pint cherry or grape tomatoes
*4-6 scallions, thinly sliced
*juice of one lemon
*2 tbsp olive oil
*crumbled feta cheese

Bring 1 cup pf water to a boil in a small saucepan. Stir in bulgur, 1/2 tsp salt, and 1/4 tsp pepper. Cover; remove from heat and let stand until bulgur has absorbed the liquid, 30 minutes.

Meanwhile, in a medium saucepan, cover lentils with water by one inch. Bring to a boil, reduce to a simmer. Cover and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.

Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice and oil. Serve sprinkled with feta.