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

Toasted Bulgur Salad with Corn and Tomatoes

1 1/2 cups coarse bulgur
2 3/4 cups water
1 tsp salt
1 Tbsp extra-virgin olive oil
2 cups fresh corn (cut from 4 to 6 ears)
1 pint vine-ripened cherry tomatoes, halved
3/4 cup chopped scallions
3 Tbsp red wine vinegar, or to taste

1. In a large heavy dry skillet, toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly. Transfer bulgur to a bowl and cool.
2. In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.
3. While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook corn, stirring, 2 to 3 minutes, or until just tender. Cool corn and add bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Serve salad at room temperature.

Note: Salad may be made 6 hours ahead and chilled, uncovered.

Source: Epicurious

Try #1 - September 2012
This was easy and good!  I slightly burned the bulgur when trying to toast it, but it turned out fine in the end.  Definitely closer to 5 minutes than 10 for the toasting.  I used frozen corn and chopped heirloom tomatoes.