Lentil Tabbouleh
Ingredients
- 1 can (15 ounces) lentils
- ½ pound tomatoes (chopped into small dice)
- 3 packed cups parsley (finely chopped. Best if flat-leaf Italian parsley.)
- ¼ cup mint leaves (finely chopped)
- 4 scallions (finely chopped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ⅛ teaspoon black pepper
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