Another Lebanese recipe is to make lentil and swiss chard soup. Just cut the stems in small pieces, steam in olive oil with the leaves and add it to the lentils, and then add lots of lemon.

You can eliminate cooking the bulgar in this recipe. The recipe from my mother is to rinse the bulgar in cold water, squeeze well, and then place it in the bowl with the parsley. Add green onions, minced (about 1/2 a bunch), a handful of chopped mint, and chopped tomatoes. I know that there is room for variation in the amount of bulgar to parsley, but my mother and grandmothers always used about 1/8 to 1/4 cup of bulgar to two bunches of parsley. For the dressing, if you add a little alspice and cinnamon, you get a really good flavor. Dress the salad about an hour before you eat it, and the dressing will help soften the bulgar, and it will be very tasty.