A tangy, vegan twist on a Mediterranean classic, Tabbouleh!
2 cups lentils, cooked and cooled
1/4 cup freshly squeezed lemon, about 2 lemons
1/4 cup olive oil
3 1/2 tsp kosher salt
1 medium purple onion, finely diced
1 cup fresh mint leaves, chopped
1 cup parsley, chopped
1 cucumber, finely diced
1 hothouse tomato, finely diced
1 tsp black pepper
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Posted on January 10, 2022 by Sagen Jackson
Tags: 10 minutes, dinner, lunch, snack
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