Lentil Tabbouleh
Ingredients
- 2 cans (15 ounces each cooked lentils, drained and rinsed)
- 1 small bunch parsley (minced (about 1 1/4 cup))
- 1 small bunch mint (minced (about 1/2 cup))
- 1 small shallot (very thinly sliced)
- 2/3 cup chopped cherry tomatoes (about 6 tomatoes)
- 2 tablespoons extra virgin olive oil
- 1/2 lemon (juiced)
- 1/2 teaspoon allspice
- salt and pepper to taste
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