Lentil Tabbouleh Salad Bowl – Lentils.org

Ingredients

• 2 quarts (7 bunches)flat leaf Italian parsley, chiffonade (reserve stems)
• 1 cup (2 bunches) mint, chiffonade (reserve stems)
• 1/4 cup (60 mL) bulgur wheat, fine
• 1/2 cup (125 mL) lemon juice, divided
• 1/2 cup (125 mL) canola oil, divided
• 1 tsp (5 mL) salt
• 2 cups (500 mL) cucumber, diced
• 2 cups (500 mL) tomatoes, small dice, drained
• 1/2 cup (125 mL) white onion, minced
• 1 tsp (5 mL) baharat or Lebanese 7-spice spice blend*
• 5 cups (1.25 L) lentils, green, cooked
• 5 cups (1.25 L) wheat berries, cooked
• 10 oz (300 g) prepared hummus