Lentil tabbouleh

1 Point

Prep Time: 0:15 Cook Time: 0:25 Total Time: 1:10 Difficulty: Easy Servings: 6 Source:

Ingredients

1 cup(s) , rinsed and picked over to remove debris dry lentils

2 1/2 cup(s) water

2 medium , diced (about 1 cup) plum tomato(es)

2 Tbsp , extra virgin olive oil

1/4 cup(s), chopped uncooked red onion(s)

3/4 tsp , or to taste table salt

1/4 tsp , freshly ground, or to taste black pepper

1 cup(s) , diced english cucumber(s)

1/3 cup(s) , chopped fresh parsley

2 Tbsp fresh lemon juice

Directions

Bring lentils and water to a boil in a medium saucepan over high heat; reduce heat to medium-low and simmer, partially covered, until lentils are just tender but not mushy, about 25 minutes.

Meanwhile, in a large bowl, combine tomatoes, oil, onion, salt, and pepper until well-mixed; let stand while lentils cook, tossing occasionally.

Drain lentils; set aside to cool.

Add cooled lentils, cucumber, parsley, and lemon juice to tomato mixture; toss to mix and coat. Serve or cover and refrigerate up to 1 day.

Nutrition

1 smart points