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¼ cup bulgur
½ cup green lentils
4 cups water
½ cup broth (use chicken or vegetable according to your preferences)
1 carrot, peeled
1 rib of celery
1 sprig of thyme
1 clove of garlic, crushed
1 bay leaf
Olive oil
1 T shallot, minced
1 apple
¼ cup walnuts (toasted)
2 T apple cider vinegar

Chop the carrot in half horizontally. Use the top half to make about 2 T of finely diced carrot. Watch the video for help in the cutting instruction. Cut the bottom half into a few chunks to flavor the lentil cooking water.
Rinse the lentils and put them in a pot along with the water. Throw in the carrot chunks.
Cut the celery into a few large pieces and add it to the pot, along with the thyme, garlic, and bay leaf.
Bring the water to a boil, and then simmer for about 20 minutes, until the lentils are soft to the bite.
Meanwhile, rinse the bulgur in a fine mesh sieve.
In another small saucepan, heat up the olive oil and add in the minced shallot. Season with some salt. Add in the diced carrots and continue cooking in the olive oil until the carrots soften a little bit. Tip in the bulgur, and stir.
Pour in the broth and bring to a boil. Cover and simmer until the bulgur has absorbed the liquid. Let it sit for a few minutes with the lid on before you continue.
Cut the apple in half, and then chop it into small dice.
Chop up the toasted walnuts.
Mix everything together in a large bowl with the vinegar and serve with romaine lettuce as a garnish.

Serves 4 as an appetizer or side dish.