Crunch's Lentil Salad Recipe

Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low cover and simmer until lentils are almost tender about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed about 20 minutes.

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender 5 to 10 minutes.

Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.