Turkish Leaves

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Ingredients

1/2 cup french green lentils, picked over and rinsed

3 cups water

3/4 teaspoon salt

1/3 cup medium-grain bulgur

2 medium tomatoes, about 12 ounces

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon olive oil

2 teaspoons red wine vinegar

1 small clove garlic, minced

1/8 teaspoon ground black pepper

1 medium granny smith apple

1/3 cup finely chopped walnuts

3 hearts of romaine, cored, leaves separated, rinsed, and dried

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