1/2 cup (125 mL) dried lentils, rinsed and sorted for stones and shriveled lentils
1/3 cup (75 mL) medium bulgur
1/3 cup (75 mL) quinoa
1/3 cup (75 mL) quick-cooking brown rice
1 medium red bell pepper, diced
1/2 cup (125 mL) finely chopped red onion
zest of 2 large lemons
3 tbsp (45 mL) fresh lemon juice
1/4 cup (50 mL) canola oil
1/4 tsp (1 mL) dried pepper flakes
1 cup (250 mL) chopped fresh mint or Italian parsley
3 oz (90 g) hard or semi-soft goat cheese, crumbled
12 large romaine lettuce leaves
1In a large saucepan, bring water and lentils to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Stir in bulgur, quinoa and rice. Cover and cook for 12-13 minutes, or until lentils are just tender. Drain in a fine mesh sieve. Run under cold water to cool quickly. Drain well. Transfer to a large bowl.
2Meanwhile, in a large bowl, combine bell pepper, onion, lemon zest and juice, canola oil and pepper flakes. Stir until well blended.
3Stir in drained lentil mixture and mint. Toss gently until well blended. Gently fold in goat cheese and serve on lettuce leaves.