Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes.
Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes.
Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy 10 minutes. Let cool.
Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.