Lentil Saladserves 4-61 pound lentil3 celery stalks, diced4 scallion, chopped1 punch Italian parsley, chopped1 red bell pepper, diced1 yellow bell pepper, diced1 teaspoons oregano1/4 cup lemon juice6 tablespoons olives oilzest of one lemonsalt to taste1/4 cup crumbled feta cheese, optional-Place all the vegetables in salad bowl.-Place the lentil in a pot with 8 cups of water. Bring to a boil, turn the heat down and cook until the lentils are done but not soft. Drain the water and add the lentils to the vegetables. Drizzle with the olive oil and toss well.-Add the oregano, the lemon zest, the lemon juice and the salt. Toss well.-Spoon into serving platter, sprinkle with the feta cheese and serve.Bulgur and Garbanzo Beans Saladserves 4-61/2 cups coarse bulgur1 cup cooked garbanzo beans10 leaves Romaine lettuce, chopped1 punch Italian parsley, chopped2 medium tomatoes, diced1 medium sweet tomato, thinly slices1 small cucumber, diced6 tablespoons olive oil1/4 cups lemon juicesalt to taste-Soak the bulgur in water for 30 minutes. Drain excess water and place the bulgur in a salad bowl.-Add the garbanzo beans and the vegetables and toss gently.-Add the olive oil, lemon juice and salt. Toss well and serve.