Lentil and Feta Tabbouleh
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Lentil and Feta Tabbouleh
Yield: 4 Servings
2 cups cooked lentils*
2 medium-sized tomatoes, diced
⅔ cup crumbled feta cheese
4 cups chopped parsley
½ cup red onion, finely diced
¼ cup extra virgin olive oil
Juice of half a lemon
2 tsp ground cinnamon
Sea salt and black pepper to taste
Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste.
*To cook lentils use a ratio of 1 cup of dry lentils to 3 cups of water or broth. Bring to a boil in a medium-large pot then reduce heat, cover and simmer for 20 to 25 minutes or until tender. Canned lentils are also an option.
Recipe courtesy of Julia Chebotar.
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