For 8 people

150 g of Lentille Verte du Puy

150 g bulgur (large grains)

2 tomatoes

1/2 cucumber

3 cl of lemon juice

14 cl of olive oil

1 cac of basil

1 cac of mint

Salt, pepper

Rinse bulgur to remove starch, drain, and place in a bowl.

Add the lemon juice and olive oil (at this point, it seems like there is too much olive oil, but the bulgur grains will swell).

Season with basil, mint, salt and pepper.

Mix well.

Dice the tomatoes and 1/2 peeled cucumber.

Add them to the mixture, stirring well.

Let marinate overnight in the refrigerator (this will allow the grains to swell).

The next day, place the lentils in a large volume of cold unsalted water and cook for 20 to 25 minutes from the time they boil.

(Do not add salt to the cooking water to prevent them from hardening).

Drain the lentils and let them cool, then mix them well with the bulgur.

Set aside in a cool place until ready to eat.

Before serving, mix the tabbouleh well to separate the bulgur grains, taste and add more olive oil and lemon juice if needed.

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