Lentil Tabbouleh

Ingredients

• 400 g cooked lentils - brown or green, drained if canned (about 2 cups)
• 1 cup fresh parsley - very finely chopped (packed)
• 0.25 cup fresh mint - finely chopped (optional but traditional)
• 2 medium tomatoes - finely diced (seeds removed if very juicy)
• 0.5 medium cucumber - finely diced
• 0.25 medium red onion - very finely minced
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice - freshly squeezed
• 0.5 tsp salt - plus more to taste
• 0.25 tsp black pepper - to taste

Steps

1. If using canned lentils, rinse and drain well. Pat dry to remove excess moisture.
2. Very finely chop parsley and mint (if using). Finely dice tomatoes, cucumber, and red onion.
3. In a large bowl, combine lentils, parsley, mint, tomatoes, cucumber, and red onion.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
5. Pour dressing over the lentil mixture and toss gently until evenly coated.
6. Taste and adjust with more lemon juice or salt if needed.
7. Chill at least 20–30 minutes before serving to allow flavors to meld.