From: The New Moosewood Cookbook, by Mollie Katzen, 10 Speed Press

Ingredients:

1 cup dry lentils
2 cups water

1 cup dry bulgur wheat
1 cup boiling water

1/4 cup olive oil
1/4 cup lemon juice
2 medium cloves garlic, crushed
1 tsp. salt
1/2 tsp. oregano
2 Tbs. fresh mint, minced
 (or 2 tsp. dried mint)
2-3 Tbs. fresh dill, minced
 (or 2-3 tsp. dried dill)
fresh black pepper, to taste
1/4 cup (packed) fresh parsley, minced
1/3 cup finely minced red onion
1 small bell pepper (any colour), diced
1/2 stalk celery, finely minced
1/2 cup crumbled feta cheese
1/2 cup Nicoise (black?) olives
1 medium sized tomato, diced
1/2 cup chopped toasted walnuts
squeezable wedges of lemon for garnish

Directions:

1) Place the lentils in a medium sized saucepan, cover with the water
   and bring just to the boiling point.  Turn the heat to simmer,
   partially cover and allow to simmer without agitation for 20-25
   minutes or until lentils are tender by not mushy.  Drain well, then
   transfer to a large bowl.

2) While the lentils are cooking, place the bulgur in a small bowl.
   Add the boiling water, cover with a plate and let stand 10-15
   minutes while getting the other ingredients ready.

3) Add everything to the lentils, except the tomato chunks, walnuts
   and lemon wedges.  Mix gently but thoroughly. Cover tightly and
   refrigerate. 

4) Just before serving, top with tomatoes and walnuts. Garnish with
   lemon.

Serves 6 (Hah!)