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Lentil and Bulghur Salad

1 cup dry lentils (try mixing French Green lentils and Black lentils)
1 cup fine bulgur wheat
1 large red bell pepper, finely diced
1 cup parsley, finely diced
1/2 cup green onions, diced
1/4 cup crumbled feta

For Dressing:
1/3 cup olive oil
1/3 cup + 1 Tsp cider or red wine vinegar
1 Tsp dill (dry)
1 Tsp basil (dry)
1 Tsp mint (dry)
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp baharat
1/4 tsp cayenne

Boil the lentils in 4 cups of water for 15-20 minutes or until tender.
While the lentils are boiling, put the bulghur in a large bowl and add 1 cup of boiling water. Cover the bowl.
Mix all the ingredients for the dressing.
When the lentils are done, drain through a sieve. Leave it in the sieve for a few minute to allow the excess water to drain away.
While the lentils are draining, fluff the bulghur.
Mix the lentils and the bulghur. While they are still hot, pour the dressing over the lentils and bulghur. Mix well.
Add the red bell pepper, green onions and parsley. Mix well.
Allow to cool for at least 4 hours. Refrigerate if necessary.
If refrigerated, allow the salad to come to room temperature. Mix in the feta and serve.