Lentil Tabbouleh

8553768da98b82d6b2ece88553e5aa53.jpg

Recipe

Randi Karlinsky MS, RDN, LDN, CHC

Ingredients

  • 2 cups Lentils (cooked)
  • 2 Tomatoes (medium, diced)
  • 4 cups Parsley (chopped)
  • 1/2 cup Red Onion (finely diced)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 Lemon (juiced)
  • 2 tsps. Cinnamon (ground)
  • Sea Salt & Black Pepper (to taste) 

Directions

1. Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste. Divide into bowls and enjoy!

Notes:

  • Like cheese? Add feta for more flavor.
  • Storage: Store in an airtight container in the fridge up to 3 days. 

Recipe card