1 pound of lentils
½ pound bulgur wheat
½ cup scallion
½ cup carrot
1 teaspoon chopped garlic
1 sprig fresh thyme
3 tablespoons olive oil
salt & pepper
1 tablespoon chopped parsley


Boil lightly salted water add the lentils and cook al dente 20-25 minutes.
Your time may vary.
Meanwhile, soak the bulgur wheat in warm water.
Chop the scallion and carrot, dice the garlic and pull the leaves from the sprig of thyme.
Chop the thyme well.
When the lentils are cooked and the bulgur has softened (not mushy) drain them both.
Allow the lentils to cool and toss all the ingredients together.
Top with chopped parsley and serve.
Serves 10-12.