Ingredients

• Salad:
• 4 cups boiling water
• 1 cube vegetable bouillon
• 1 cup dry lentils
• 1 cup bulgur
• 2 cups boiling water
• 1 cup minced fresh parsley
• 1/2 cup minced sweet onion
• Dressing:
• 1/4 cup chicken broth
• 2 tablespoons red wine vinegar
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon hot pepper sauce (such as Tabasco®)
• freshly ground black pepper to taste
• 1/2 cup thinly sliced scallions

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Instructions

1. Combine 4 cups boiling water and bouillon cube in a saucepan until dissolved; add lentils and cook over medium heat until lentils are tender, about 30 minutes. Remove saucepan from heat and let stand for 10 minutes. Drain excess water.
2. Put bulgur in a heat-proof bowl; pour in 2 cups boiling water. Let mixture stand until bulgur has absorbed most of the water and is tender, about 10 minutes. Drain excess water.
3. Combine lentils, bulgur, onion, and parsley in a large bowl.
4. Mix chicken broth, red wine vinegar, cider vinegar, mustard, olive oil, garlic, oregano, Worcestershire sauce, basil, cumin, salt, hot sauce, and black pepper in a jar. Cover jar with tight-fitting lid and shake until dressing is well-mixed. Pour dressing over lentil mixture and mix well; top with scallions.