Cook the lentils in sufficient broth for 20 minutes. Add the bulgur and cook for another 5 minutes. Dice and add the onion. Remove the pot from the stove and let the bulgur soak up the rest of the broth for about another 5 minutes. Pour off the remaining water and let the lentil bulgur base cool down a little.
Peel and dice the carrots and fold in with the cress. Season the yogurt with garlic, salt, pepper and oregano and stir in.
The salad tastes very good with grilled meat, schnitzel or simply with bread. If you want, you can let the salad soak a little before serving - then the onion and garlic come through a little stronger. However, it also tastes lukewarm very good.
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