Hearty Lentil and Bulgur Salad with Lemon-Mint Dressing

Combine the rinsed lentils and 2 cups of water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess water and set aside to cool.

While the lentils are cooking, place the rinsed bulgur in a heatproof bowl. Bring 1 cup of water to a boil, then pour it over the bulgur. Cover the bowl and let it sit for 15 minutes, or until the bulgur has absorbed the water and is tender. Fluff with a fork and set aside to cool.

In a large mixing bowl, combine the cooled lentils, bulgur, diced red onion, diced cucumber, halved cherry tomatoes, chopped parsley, and chopped mint.

In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, and black pepper to create the dressing.

Pour the dressing over the lentil and bulgur mixture. Toss gently until all ingredients are well combined and coated with the dressing. Serve immediately or chill for later.