2. Bring water to a boil and pour over bulgur. Cover until water is absorbed. Fluff with a fork, and cool.
3. Whisk the olive oil and lemon juice. Add minced garlic, onion, red pepper, and parsley. Add bulgur and lentils and fold together.
4. Transfer to salad bowl. Add tomatoes and feta.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.