Combine boiling water and bulgur in a large bowl; stir well. Let stand 20 minutes or until water is absorbed.
Place the lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well; add to bulgur, and set aside.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add zucchini, bell peppers, and onion, and saute 7 minutes or until vegetables are crisp-tender. Add vegetables to bulgur mixture.
Combine remaining oil, orange rind, orange juice, lemon juice, salt, and pepper in a small bowl; stir well. Add to bulgur mixture; toss gently. Serve warm or at room temperature. Garnish with lime wedges, if desired.