This light version of the classic Middle Eastern bulgur salad, or tabbouleh, has a delicious and healthful twist: the addition of dried fruits and red lentils. Its good warm or cold. The recipe makes enough for a great light dinner one night plus lunch-to-go the next day. Add wheat crackers and some shredded lettuce or cabbage if you like.
Bring 1 1/2 cups lightly salted water to a boil in large saucepan. Stir in bulgur. Remove pan from heat, cover and let stand 30 minutes, or until liquid is absorbed. Fluff bulgur with fork, transfer to bowl and let cool.
Meanwhile, combine lentils in saucepan with enough water to cover by 1/2 inch. Heat over medium heat, and cook until lentils are tender, about 5 minutes. Drain, rinse under cold running water and drain well.
Add lentils, carrots, dried plums, apricots, parsley, mint, lemon juice, oil and pine nuts to bulgur, and toss to mix. Season to taste with salt and pepper.