1 c. lentils
2 c. water
1 (5 1/2 oz.) pkg. tabbouleh salad mix
3/4 c. water
1/4 c. cider vinegar
1-2 tsp. grated lemon peel
2-3 tbsp. lemon juice
2 tbsp. olive oil
2 garlic cloves, minced
1 c. chopped cucumber
1 c. sliced celery
1/2 c. chopped red bell pepper
1/2 c. chopped parsley
1/4 c. chopped fresh mint (opt.)

Rinse lentils. Turn into medium saucepan with 2 cups water. Heat to boiling. Simmer, covered about 15 minutes or until lentils are just tender. Drain, if necessary, set aside.

Meanwhile, turn tabbouleh into medium bowl. Add contents of spice packet, the 3/4 cup water, vinegar, lemon peel and juice, oil and garlic. Let stand 30 minutes. Combine lentils, tabbouleh and remaining ingredients. Chill thoroughly. Serves 6 to 8.