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Author Notes: Lentil Tabouli Salad made with lentils instead of bulgar wheat. This healthy salad is gluten free, vegan... and oh so delicious! My new favorite salad. —feastingathome
Makes 5-6 cups
- Ingredients: 1 1/2 Cups Puy Lentils 3 Cups water 4 medium tomatoes- (2 cups finely diced) 1 large bunch Italian Parsley- finely chopped ( about 1 1/2 Cups) 1/3 C finely diced Red onion or shallot 1/4 C finely chopped fresh mint 1 tsp kosher salt 1 tsp cinnamon 2 tsp allspice 3 Tablespoons olive oil 1/4 C lemon juice and zest for garnish lemon Cracked Pepper to taste Instructions: In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 25-35 minutes, until just tender. Most of the water will be gone.Strain and rinse with cold water until lentils are nice and cold. While lentils are simmering. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl. Toss in lentils and mix in olive oil, lemon juice, kosther salt, pepper, cinnamon and allspice. Toss. Adjust salt and lemon if necessary. Chill until ready to serve. Garnish with lemon zest. Total time: 35 hour
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