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Lentil & Feta Tabbouleh


2 cups Lentils (cooked)
2 Tomato (medium, diced)
2/3 cup Feta Cheese (crumbled)
4 cups Parsley (chopped)
1/2 cup Red Onion (finely diced)
1/4 cup Extra Virgin Olive Oil
1/2 Lemon (juiced)
2 tsp Cinnamon (ground)
Sea Salt & Black Pepper (to taste)


Toss all ingredients in a large bowl until evenly combined. Add sea salt and black pepper to taste. Divide into bowls and enjoy!


Diary-free: Omit the feta and use sliced olives or capers instead.
Storage: Store in an airtight container in the fridge up to 3 days.

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