Cook the lentils as you would pasta. Fill a large pot with water and pour in the lentils (make sure there is 2-3 inches of water above the lentils). Place the pot on the stove and bring to a boil on high heat, then reduce the heat to medium-high, cover partially with a lid and let the lentils cook until tender, but still firm. There should still be a bite to them still! My lentils took about 25 minutes to cook, but keep in mind that yours could take a little more or less time so start checking them around the 15-20 minute mark. Once the lentils are done cooking, drain in a colander or sieve and rinse them thoroughly with cold water.

Cook the bulgur wheat (it’s a similar process to cooking rice). Pour the bulgur wheat into a large saucepan and rinse well. Then pour in the water and a large pinch of salt. Place the pot on the stove and bring to a boil on high heat. Once the bulgur has reached a roiling boil, reduce the heat to medium-low, cover partially, and continue to cook for 15 minutes. Once the bulgur is tender and fluffy, drain any excess water and return to the stove. Cover the pot with the lid and let sit and steam for 10 minutes. Fluff with a fork before you serve it!

While the lentils and bulgur cook, prep the herbs and pistachios and dump into a large serving bowl.

Once the lentils and bulgur are don, add them both into the serving bowl and set aside.

In the pot you used to cook the bulgur wheat, add in the olive oil or butter, along with the honey, garlic, cumin seeds, and coriander. Gently heat the mixture on medium heat until it begins to gently bubble, stirring as needed. Remove from the heat and pour over the salad. Finally, squeeze over the lemon juice and finish with a generous teaspoon of kosher salt.