Tabbouleh-esque

Makes 6 to 8 servings

Kosher salt

1 cup dried green lentils, picked over and rinsed

1 cup medium (No. 2) bulgur

2 cups boiling water

1 cup lentil sprouts or mixed sprouts, rinsed and dried

8 ounces any combination of medium to large white Japanese turnips and/or watermelon radishes or other radishes, cut into 1⁄4-inch dice (about 2 cups) 1 or 2 small cucumbers, cut into 1⁄4-inch dice (about 1 cup)

4 green onions, chopped

Freshly ground black pepper

3⁄4 cup fresh mint leaves

3⁄4 cup small fresh dill sprigs

3⁄4 cup fresh flat-leaf parsley

6 tablespoons fresh lemon juice (from about 2 lemons)

⁄2 cup fruity extra-virgin 1 olive oil, or to taste Bring a large pot of salted water to a boil and add the lentils. Reduce heat to medium-low and simmer about 20 minutes, until lentils are tender but not mushy. Drain and let cool; add salt to taste.

Meanwhile, put bulgur in a medium heatproof bowl and pour the 2 cups boiling water over it. Let stand 30 minutes.

Drain bulgur in a fine-mesh strainer, press out excess liquid and transfer to a wide serving bowl. Season with salt to taste.

Add the cooled lentils, sprouts and all the vegetables to the bulgur. Toss to combine and season with salt and pepper. Combine the 3 herbs; reserve 1⁄4 cup mixed herbs for garnish and add remainder to the bowl. Add lemon juice and olive oil, toss again gently and check seasoning. Add more olive oil if desired. Top with reserved herbs and serve.