|Dried lentils||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Bulgur||1 Cup (16 tbs), uncooked|
|Boiling water||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Chopped fresh mint||1 Cup (16 tbs)|
|Cherry tomato halves||1 Cup (16 tbs)|
|Sliced canned artichoke hearts||1 Cup (16 tbs), drained|
|Peeled seeded diced cucumber||1 Cup (16 tbs)|
|Minced purple onion||1⁄2 Cup (8 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
Combine lentils and 2 cups water in a medium saucepan.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until lentils are tender.
Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Combine bulgur, boiling water, and lemon juice in a medium bowl; cover and let stand 30 minutes.
Add bulgur mixture, parsley, and next 8 ingredients to lentils; toss well.
Cover and chill at least 30 minutes.
If desired, garnish with mint leaves, and serve with pita wedges.