Lentil Tabouli Salad Be the first to rate & review! Lentil Tabouli with mint and allspice Submitted by jackinthewoods Published on August 22, 2017 Save Rate Print Share Prep Time: 15 mins Cook Time: 20 mins Total Time: 50 mins Servings: 10 Cook Mode (Keep screen awake) Ingredients 1 lb lentils 8 C water 4 medium tomatoes- (2 cups finely diced) 1 large bunch Italian parsley ( about 1½ C) ? C finely diced red onion or shallot ¼ C finely chopped fresh mint 1 tsp cinnamon 2 tsp allspice 3 Tbs olive oil ¼ C lemon juice Zest of one lemon Salt & pepper to taste Directions Cook lentils in water until just tender. Strain and rinse with cold water until lentils are cold, or refrigerate. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl. Toss in rinsed cold lentils and mix in olive oil, lemon juice,½ of the zest, koster salt, pepper, cinnamon and allspice. Adjust salt and lemon to taste. Let the flavors meld for at least 10 minutes, or chill until ready to serve. Garnish with remaining lemon zest. I Made It Print