Crunch’s Lentil Salad

Ingredients

• 2 1/2 cups water
• 1 cup lentils
• 1/2 cup bulgur
• Salt to taste
• 1 teaspoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced, or more to taste
• 3 roma (plum) tomatoes, seeded and diced, or more to taste
• 1 red bell pepper, chopped
• 1/4 cup balsamic vinegar, or to taste
• 2 tablespoons olive oil, or to taste

Directions

Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.

Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.