Lentil Tabbouleh Bowls with Hummus

Instructions

1. 1

   Simmer the lentils in plenty of salted water 20 minutes until tender but not mushy; drain and cool.

2. 2

   Meanwhile pour 1 cup boiling water over the bulgur, cover, and let stand 15 minutes; fluff and drain any extra water.

3. 3

   Finely chop the parsley and mint and dice the tomatoes and cucumber.

4. 4

   Toss the lentils, bulgur and vegetables with the lemon juice, olive oil, salt and pepper.

5. 5

   Spoon hummus into bowls, pile on the lentil tabbouleh, and serve with warm pita. It keeps 3 days for lunches.