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
Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii
Follow us @thekitchendancepartii on Pinterest
Like us on Facebook
Leave a Comment
Posted on August 11, 2021 by Sagen Jackson
Tags: 10 minutes, dinner, lunch, snack
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Kitchen Dance Partii
Proudly powered by WordPress
Theme: Purpose by Organic Themes.