Lentil Tabbouleh

Name: Lentil Tabbouleh
Prep time: 20 min
Total time: 20 min
Ingredients: 1 can (15 ounces) lentils; ½ pound tomatoes (chopped into small dice); 3 packed cups parsley (finely chopped. Best if flat-leaf Italian parsley.); ¼ cup mint leaves (finely chopped); 4 scallions (finely chopped); 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon salt; ⅛ teaspoon black pepper

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theplantbasedschool.com

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

lentils quick recipe

Ingredients

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1 can (15 ounces) lentils½ pound tomatoes (chopped into small dice)3 packed cups parsley (finely chopped. Best if flat-leaf Italian parsley.)¼ cup mint leaves (finely chopped)4 scallions (finely chopped)2 tablespoons extra virgin olive oil2 tablespoons lemon juice1 teaspoon salt⅛ teaspoon black pepper

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Instructions

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Step 1

Drain 1 can (15 ounces) lentils well. Chop ½ pound tomatoes into small dice. Finely chop 3 packed cups parsley, ¼ cup mint leaves, and 4 scallions (only the white part).

Step 2

To a mixing bowl, add the vegetables. Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ⅛ teaspoon black pepper.

Step 3

Toss until well combined. Taste and adjust for salt and lemon.