Ingredients
• 300 g lentils
• 750 ml water
• 4 medium ripe tomatoes, cut into small cubes
• 1 medium red onion, diced
• 1 bunch parsley, chopped
• ½ bunch fresh mint, chopped
• 200 g feta cheese, crumbled
Dressing
• 1 tsp cinnamon
• 1 tsp allspice
• 4 tbsp olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• Salt & pepper
• 300 g lentils
• 750 ml water
• 4 medium ripe tomatoes, cut into small cubes
• 1 medium red onion, diced
• 1 bunch parsley, chopped
• ½ bunch fresh mint, chopped
• 200 g feta cheese, crumbled
Dressing
• 1 tsp cinnamon
• 1 tsp allspice
• 4 tbsp olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• Salt & pepper
Instructions
Place the lentils in a saucepan with water and bring to a boil. Reduce heat to medium and simmer for 30-35 minutes.
Drain lentils and cool them with cold water. Allow lentils to drain well. Place them in a large serving bowl and add the tomatoes, onion, parsley, mint and set aside.
Prepare the dressing by placing all the ingredients in a jar. Cover and shake vigorously.
Drizzle the salad with the dressing and gently toss. Refrigerate the tabbouleh for 30 minutes to absorb all the flavors of the herbs and spices. Sprinkle with feta cheese and serve.
