1 cup dry green (brown) lentils ½ cup dry light bulgur (light just refers to the coarseness of the grain) 3-4 cups fresh tomatoes, chopped 6-8 cloves garlic, minced 2 tablespoons olive oil ½ cup parsley, very finely chopped ¼ cup citrus/vinaigrette dressing (I used a lemon tarragon dressing) salt and pepper to taste fresh lemon juice to taste

Cook the lentils and the bulgur according to directions, using vegetable broth instead of water. When cooked, combine and set aside. Saute the tomatoes, garlic, and olive oil over low heat for 15 minutes or until the tomatoes and garlic are soft and fragrant. Remove from heat. Add the lentils, bulgur, and parsley to the pan and stir to combine. Season with dressing, salt and pepper, and lemon juice. Serve hot or cold.