• 1 cup lentils, green or brown, rinsed and soaked for 8 hours or more to slightly sprout and
  • render them more digestible. If cooked dry,
  • 2 cloves garlic
  • 1 bay leaf
  • 2 cups water
  • 3-4 tomatoes, diced
  • 2 medium, or 1 large cucumber, peeled if thick skinned. Seeded and diced
  • 1 medium red onion, diced or 1 cup sliced spring onions
  • 2 fists full greens: cilantro, Italian parsley, mint--mixed if desired, finely chopped

Loaded with Mediterranean flavors this tabbouleh-like salad is perfect served with pita chips, as a main course with pita pockets & roasted tofu, or as a side dish, or topping a green salad.

The smaller the dice of the vegetables, the more like tabbouleh will be the outcome.

I served it with Chef Nowakowski’s Tahini Mustard Dressing, made thicker by reducing water to 1/2 cup. Recipe follows:

Feel free to use your favorite lemon/garlic vinaigrette-type salad dressing.

Makes 8-10 cups

Cook lentils in water with garlic and bay leaf until tender (not mushy), about 10-15

minutes if soaked. If not soaked this may take 30 minutes or more. Strain off water and set aside to cool.

Mix the dressing using the recipe link above, or use your favorite vinegarette-type dressing (preferably oil free).

Prep all of the vegetables and put into a large bowl. Toss with dressing and let rest for 30 minutes or more. The salad is best when flavors have a chance to marry.