Lentil and Feta Tabbouleh

2 cups cooked lentils*

2 medium-sized tomatoes, diced

⅔ cup crumbled feta cheese

4 cups chopped parsley

½ cup red onion, finely diced

¼ cup extra virgin olive oil

Juice of half a lemon

2 tsp ground cinnamon

Sea salt and black pepper to taste

Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste.

*To cook lentils use a ratio of 1 cup of dry lentils to 3 cups of water or broth. Bring to a boil in a medium-large pot then reduce heat, cover and simmer for 20 to 25 minutes or until tender. Canned lentils are also an option.

Recipe courtesy of Julia Chebotar.

Original article published at Natural Awakenings National