Lentil Tabbouleh

This one is for the folks who crave fresh, citrusy and herbaceous meals when it gets cold.

Lentils, a versatile, easy and inexpensive ingredient are paired with the classic musings of tabbouleh, a middle eastern herb and tomato salad.

Lentils: cook half a bag according to directions. (Rinse and drain, cover with 2” of water, boil, and cover to a simmer, for 15-20 minutes

Soak all your fresh herbs in cold water with a splash of vinegar to thoroughly wash. Drain to chop

1 bunch parsley, finely chopped

1/4 cup mint

1/4 cup green onions

1 shallot, finely diced

6-12 Tomatoes, finely diced (Roma or Cherry)

Optional: Cucumbers

Drain and let lentil completely cool.

Tip: place in a large rectangular Tupperware and leave uncovered in the freezer, stirring occasionally for quick cooling. This prevents the lentils from overcooking.

Once cooled, add to the Tupperware of lentils:

Generous helping of olive oil (1/2 cup), salt and freshly squeezed lemons or oranges (4-6, to taste)

Bonne bouffe

!