Lentil Tabouli Salad

Ingredients

• 1.5 cup Puy lentils (Black Caviar Lentils preferred)
• 4 cup water
• 4 whole medium tomatoes (finely diced (about 2 cups))
• 1/3 cup red onion or shallot (finely diced)
• 1 bunch Italian parsley (finely chopped (about 1.5 cups))
• 1/4 cup fresh mint (finely chopped)
• 3 tbsp olive oil
• 1/4 cup lemon juice (plus zest of one lemon)
• 1 tsp cinnamon
• 2 tsp allspice
• 1 tsp kosher salt
• cracked pepper (to taste)

Instructions

1. 1

   Soak lentils in cold water for 8 hours or overnight to prevent bloating.

2. 2

   Bring lentils and water to a boil in a medium pot, then reduce heat to medium-low, cover, and simmer for 20–25 minutes until just tender. Strain and rinse with cold water until the lentils are completely cooled.

3. 3

   While lentils are simmering, finely dice the tomatoes, red onion, parsley, and mint, and place them in a medium bowl.

4. 4

   Add the cooled lentils to the bowl with the diced vegetables and herbs. Drizzle in the olive oil and lemon juice, then add the cinnamon, allspice, kosher salt, and cracked pepper, and toss everything together.

5. 5

   Adjust the salt and lemon juice to taste, then let the salad rest for at least 10 minutes to allow the flavors to meld. Chill until ready to serve, then garnish with fresh herbs if desired.

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