Lentil Tabbouleh Salad
Cooking Times
Ingredients
- 1 English cucumber, diced
- 1/2 cup Cal-Organic Red Onions
- 1 bulb Cal-Organic Fennel
- 1 bunch Cal-Organic Italian Parsley
- 5 bulbs Cal-Organic Red Radishes
- 1/4 cup chopped mint
- 1 cup halved grape tomatoes
- 3 cups cooked lentils
- 2 tablespoons olive oil
- Juice of 2 lemons
- 1 teaspoon salt
- 1 teaspoon sumac (or substitute 1 teaspoon coriander)
- 1/2 teaspoon pepper
- Serve with 1 cup of berries
Directions
1. Wash the fennel, parsley, and radish and dice the fennel, chop the parsley, and remove the greens from the radishes, and thinly slice the bulbs. Dice the red onion.
2. Combine the vegetables, olive oil, lemon juice, salt, sumac, and pepper in a large bowl and toss. Serve with a side of berries.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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