Zesty Turkish Lentil and Bulgur Salad (Mercimek Köftesi Salatası)

Combine 1 cup of rinsed red lentils and 3 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until lentils are tender.

Once lentils are tender, stir in 1/2 cup of fine bulgur. Remove the saucepan from heat, cover, and let it sit for 10 minutes to allow the bulgur to absorb the remaining liquid and soften.

Fluff the lentil and bulgur mixture with a fork and transfer it to a large mixing bowl. Allow it to cool for 5-10 minutes.

Add 1/2 cup of finely chopped fresh parsley and 1/4 cup of finely chopped fresh mint to the bowl with the cooled lentil and bulgur mixture.

In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.

Pour the dressing over the lentil and bulgur mixture and toss gently until all ingredients are well combined.

Serve immediately or chill for later enjoyment. This salad is delicious both warm and cold.