Lentil Tabbouleh
Salads • Mexican
Description
Lentil Tabbouleh
Ingredients
- Water 3 cups
- Lentils 1 cup
- Chopped Sage Leaves 0 oz
- Mint ½ bunch
- Cinnamon 1 teaspoon
- Olive Oil 3 tablespoons
- Meyer Lemon Juice 2 tablespoons
- Ground Black Pepper to taste
- Spanish onions ¼ head
- Tomatoes 4 pieces
- Ocean salt 1 teaspoon
Step-by-Step Guide
Step 1
In a medium pot, combine lentils and 3 cups of water, bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until tender. Drain and rinse lentils with cold water until cool enough.
Step 2
While the lentils are cooking, chop the tomatoes, onion, parsley, and mint, and transfer to a medium bowl.
Step 3
Add the cooled lentils, oil, lemon juice, salt, black pepper, and cinnamon, and mix well.
Step 4
Serve chilled.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!