Lentil, Cracked Wheat, and Vegetable Salad

Ingredients

• 0.5 cup bulgur uncooked (cracked wheat)
• 1 cup lentils dried
• 0.7 cup bell pepper diced green
• 0.1 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil divided
• 0.3 cup orange juice fresh
• 1 teaspoon orange rind grated
• 0.7 cup bell pepper diced red
• 0.5 cup onion red finely chopped
• 0.5 teaspoon salt 
• 1 cup water boiling
• 2 cups zucchini diced

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine boiling water and bulgur in a large bowl; stir well.
2. Let stand 20 minutes or until water is absorbed.
3. Place the lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
4. Drain well; add to bulgur, and set aside.
5. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
6. Add zucchini, bell peppers, and onion, and saute 7 minutes or until vegetables are crisp-tender.
7. Add vegetables to bulgur mixture.
8. Combine remaining oil, orange rind, orange juice, lemon juice, salt, and pepper in a small bowl; stir well.
9. Add to bulgur mixture; toss gently.
10. Serve warm or at room temperature.
11. Garnish with lime wedges, if desired.