Lentil Tabbouleh
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 14 ounce can of lentils, drained and rinsed
- 3 Persian cucumbers, diced
- 1 red bell pepper, diced
- 1/4 red onion, diced
- 1 bundle of Italian parsley (about 2 cups worth), finely chopped
- 1/4 cup mint leaves, finely chopped
- juice of 2 lemons
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
Instructions
- Drain lentils from the can, rinse them, then place in a large mixing bowl.
- Add the rest of the ingredients and mix well to combined.
- Serve up or store in the fridge in a covered container for up to 1 week.
Find it online: https://paleomg.com/lentil-tabbouleh/