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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