Green Lentil Tabbouleh | James Beard Foundation

Ingredients

• 1/2 oz or 100 g) green lentils, rinsed
• 1 cup (8 fl oz or 250 ml) vegetable broth
• 1 onion, finely chopped
• 1 small bunch parsley, leaves finely chopped
• 8 cherry tomatoes, quartered
• 2 garlic cloves, finely chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon Lebanese 7-Spice Seasoning
• 1 teaspoon ground cumin
• Salt and pepper