Spicy Lentil and Bulgur Salad

This is a very tasty meatless dish. I like to stuff it in pita pockets. wraps or scoop it with tortilla chips. Tastes great warm or cold. *I found 2 teaspoons a bit overwhelming, so I recommend if you make this start with 1 and sample it before you add any more.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1⁄2 cup bulgur, rinsed and drained
• 1⁄4 cup  small French lentils (or any lentils)
• 1⁄4 cup olive oil
• 1  small red onion, chopped small
• 1⁄2 cup  chopped parsley
• 5  green onions, thinly sliced (spring onions)
• 3  tablespoons lemon juice
• 2  teaspoons ground cumin
• 1  garlic clove, minced
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon salt
• 1  g  Sazon Goya seasoning (optional)
•  fresh ground black pepper
•  romaine lettuce, leaves separated (optional)

Directions

1. Place bulgur in a large bowl, set aside. Place lentils in a small saucepan;add enough water to cover by 2 inches. Heat to a boil; reduce heat to simmer; cook until lentils are tender - about 15 minutes.
2. Drain any liquid; pour hot lentil over bulgur, mix thoroughly. Cover; let stand until bulgur becomes soft about 1 hour.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the red onion cook until golden. Pour onion and olive oil from pan into bulgur and lentil mixture.
4. Add remaining ingredients and mix well.
5. You can use romaine leaves to scoop and eat.