Green Lentil Tabbouleh

• 1/2 cup (3 1/2 oz or 100 g) green lentils, rinsed
• 1 cup (8 fl oz or 250 ml) vegetable broth
• 1 onion, finely chopped
• 1 small bunch parsley, leaves finely chopped
• 8 cherry tomatoes, quartered
• 2 garlic cloves, finely chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon Lebanese 7-Spice Seasoning
• 1 teaspoon ground cumin
• Salt and pepper

Cook the lentils in the vegetable stock for 10 minutes, or as directed on the package. Add more broth if needed. Drain well. Transfer to a bowl and add all the remaining ingredients.

Mix together well, season with plenty of salt and pepper, and serve.

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Green Lentil Tabbouleh is excerpted from The Middle Eastern Vegetarian Cookbook by Salma Hage. Copyright ©2016 . Photographs by Liz and Max Haarala Hamilton. Reproduced by permission of Phaidon Press.