Bulgur and Lentil Pilaf with Feta

1 1/2 cups medium bulgur
3/4 cup dried green lentils
1/2 tsp ground cumin
1/4 cup extra virgin olive oil
6 oz. feta, crumbled
1/2 cup teardrop or cherry tomatoes, halved
1 small cucumber, peeled, seeded & diced
3 Tblsp chopped fresh Italian parsley
3 Tblsp chopped fresh mint
salt & freshly ground black pepper
juice of 1/2 lemon

In a small sauce pan, bring 3 cups of salted water to a boil. Place the bulgur in a medium heatproof bowl and pour the boiling water over top. Cover with plastic wrap and leave
for 20 minutes. Remove the plastic and let the bulgur rest for another 20 minutes. Fluff with a fork and drain any remaining water. Place in a large bowl and set aside.

Place the lentils in a small saucepan with salted water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for about 20 minutes until the lentils are tender but still
firm to the bite. Drain and add to the bulgur.

Add the cumin and olive oil and toss. Stir in the feta, tomatoes, cucumber, parsley and mint. Add salt and pepper to taste. Add the lemon juice and let sit for 15 minutes. Taste
for seasoning and serve at room temperature.