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Lentil Bulgur Salad with Apples and Walnuts

1 cup bulghur (cracked wheat)
2 spring onions
3 cups parsley
½ cup mint
1/3 cup lemon juice
Olive oil
Salt

Rinse the bulghur in a fine mesh sieve, and then soak it for 20 minutes.
While it is soaking, chop up the onions and the herbs very finely.
Drain the bulghur and press on it with the back of a spoon to make sure that all of the water is removed.
Mix the herbs with the onion and the bulghur, and then pour in the lemon juice with the olive oil. Season with salt and taste it. Make any necessary adjustments.

Serve with pieces of romaine lettuce or on top of grape leaves. In the summertime you can add in chopped tomatoes, but in the fall it is best to leave them out.

Note: If you want to make this ahead, prepare everything and only pour in the lemon juice and olive oil when you are ready to serve.

Makes about 2-3 cups.