2cans15 ounces each cooked lentils, drained and rinsed
1small bunch parsleyminced (about 1 1/4 cup)
1small bunch mintminced (about 1/2 cup)
1small shallotvery thinly sliced
2/3cupchopped cherry tomatoesabout 6 tomatoes
2tablespoonsextra virgin olive oil
1/2lemonjuiced
1/2teaspoonallspice
salt and pepper to taste
Instructions
Combine all the ingredients together in a large bowl.
Gently tossed until combined.
Season to taste with salt and pepper.
Serve room temperature or cover and chill in the refrigerator. Flavors will meld and develop better if the tabbouleh is allowed to sit at least 30 minutes before serving.