Lentil-Bulgur Salad with Parsley, Walnuts and Tuscan Kale

1 cup French green lentils
2 cups water
Salt
1 cup bulgur wheat (medium or coarse)
1 cup boiling water
1/2 tsp salt
1 bunch Tuscan (lacinato) kale
1 bunch Italian parsley
2 medium carrots
1 bunch scallions
1/2 cup walnuts
Zest of one lemon
1/2 cup lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp salt
1/2 tsp pepper
Additional salt and pepper to taste

1. Rinse lentils in a fine-mesh strainer under cold running water.  Place lentils, 2 cups water, and a big pinch of salt in a medium saucepan.  Bring to a boil, then cover and reduce heat to a simmer.  Continue to simmer until lentils are soft but still hold their shape, 25-35 minutes.  When done, drain off any excess liquid and transfer to a medium-large bowl.
2. When lentils are cooking, place bulgur wheat in a bowl and pour in 1 cup boiling water.  Stir just to mix, then cover with a plate and allow water to be absorbed, about 20 to 30 minutes.  Fluff with a fork and transfer to the bowl with the lentils.
3. Wash Tuscan kale and strip the leaves from the tough stems.  Chop into fairly fine pieces.  Rinse a bunch of parsley and shake dry.  Chop the leaves and smaller stems the same size as kale.
4. Wash the carrots and scallions and chop finely.  Finely chop the walnuts (optional: toast them first).
5. Add the kale, parsley, carrots, walnuts, and lemon zest to the bowl with the lentils and bulgur.  Gently mix to combine.
6. Zest one of the lemons.  Juice both lemons and measure 1/2 cup into a liquid measuring cup.  Add the 1/2 cup olive oil.
7. Peel and mince the garlic.  Add to the measuring cup along with the teaspoon salt and the 1/2 teaspoon pepper.
8. Pour half the dressing over the salad and mix to combine.  Allow to sit for about 10 minutes then taste.  Add additional dressing, salt or pepper as desired.  (Refrigerate any leftover dressing to use elsewhere).

Source: Seattle Times, April 24, 2016