In a heatproof bowl cover 1/2 cup bulgar with 1 1/2 cups boiling water and let soak, for 2 hours, or until it is tender.

Drain bulgar in a colander, pressing on it gently to extracate the excess liquid.

In a stainless steel pan, cover 1 cup lentils (picked over and rinsed) with 5 cups water, 1/2 cup red wine vinegar, 1 onion stuck with a clove, 4 garlic cloves and a cheese cloth bag in which there is 4 sprigs of parsley, 1 bay leaf, and 1/4 teaspoon of dried thyme.

Bring the liquid to a boil and simmer the mixture for 35 minutes. Add 2 teaspoons salt (or to taste) and simmer the mixture for 5 minutes or until the lentils are just tender (not mushy).

Discard the onion, the garlic and the cheese cloth bag, drain the lentils and transfer to a large bowl.

Add 6 tablespoons olive oil, 1/4 cup lemon juice, 1 teaspoon dried mint, salt and pepper to taste and toss the mixture.

Add the bulgar, 2 cups minced fresh parsley leaves, 1/2 cup minced fresh scallions, and more lemon juice to taste. Toss the salad and transfer to a serving bowl lined with romaine lettuce. Serves 6 or 8.