Serve as salad, side dish or vegetarian dinner.

  • 1 1/2 cups water

  • 1/2 cup lentils

  • 1/2 cup bulgur
  • 3 Tablespoons mint jelly
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

  • 3 cups coleslaw blend with carrots
  • 1 medium tomato, seeded and chopped
  • 4 thinly sliced green onions

  • Sort and rinse lentils.

  • Bring water to a boil, stir in lentils. Reduce heat, cover and simmer for 10 minutes. Stir in bulgur and simmer for an additional 8 - 10 minutes or until lentils are tender and water is absorbed. Place in a large bowl and cool for 15 minutes.

  • In a small saucepan heat jelly until melted. Remove from heat and stir in remaining ingredients. Cool 5 minutes.

  • Add salad ingredients to lentil mixture. Toss gently. Pour mint dressing over the salad; toss to coat.
Can be served immediately or refrigerate until ready to serve.