Bulgur Salad with Green Lentils and Walnuts

Instructions

1. In a medium saucepan, heat olive oil over medium-high heat. Reduce the heat to low; add the bulgur and onion. Cook, stirring, until the bulgur grains are coated with oil, toasted, fragrant, and uniformly brown, about 20 minutes. Add the lentils and cover with water by about 2 inches; bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook until just tender, about 20 minutes more. Add more water if necessary. Remove from the heat; allow to sit, covered, 5 minutes. Stir in 1 teaspoon of salt. Cool to room temperature. 
2. In a small bowl, whisk all of the vinaigrette ingredients together. 
3. When the lentil and bulgur mixture has cooled, add the vinaigrette, green onions, walnuts, and parsley. Mix well. Taste and adjust the seasoning if necessary. Garnish with feta cheese and serve at room temperature.