Heirloom Tomato Lentil Tabouli 

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Serves 3–4 | 30 minutes


  • 2 cups cooked lentils (black caviar, beluga, or French green)
  • 4 medium heirloom tomatoes, diced (about 4 cups)
  • 1 cup Italian parsley, chopped, packed, thin stems OK
  • 1/4 cup mint, chopped
  • 1/4 cup red onion, finely chopped
  • 1 garlic clove, finely minced
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt, more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon allspice
  • 1 teaspoon cumin



Place all ingredients in a medium bowl. Toss well. Taste, adjust salt. Serve on its own or over greens.

Salad will keep 3–4 days in the fridge.

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