1 – Cook the lentils and bulgar, according to the packet directions, using vegetable broth, instead of water. When cooked, combine and set aside.
2 – Sauté the tomatoes, garlic and olive oil over a low heat for 15 mins, or until the tomatoes and garlic are soft and fragrant. Remove from the heat. Add the lentils, bulgar and parsley to the pan and stir to combine.
3 – Season with the dressing, salt and pepper and lemon juice. Serve hot or cold with toasted pitta bread if you're really hungry (Although, we're confident you won't need it!)