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Lentil Tabbouleh

5 from 3 reviews

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

  1. Drain lentils from the can, rinse them, then place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well to combined.
  3. Serve up or store in the fridge in a covered container for up to 1 week.